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Housekeeping Notes 

Edited by 
Mabel Hyde Kittredge 



LIBRARY OF CONGRESS 




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HOUSEKEEPING 
NOTES 



HOW TO FURNISH AND KEEP 
HOUSE IN A TENEMENT FLAT 



A SERIES OF LESSONS PREPARED FOR USE IN 

THE ASSOCIATION OF PRACTICAL 

HOUSEKEEPING CENTERS 

OF NEW YORK 



EDITED BY 
MABEL HYDE KITTREDGE 




WHITCOMB & BARROWS 
BOSTON, 1911 




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COPYRIGHT, 1911 
BY WHITCOMB & BARROWS 



V 



©CI.A30()582 



CONTENTS 

PAGE 

Object of Housekeeping Center or Model Flat i 

Suitable Furnishing for a Model Housekeeping 

Center or Home for Five People 1-13 

Classes in Housekeeping Centers 14-17 

Class Card for Course I 16 

COURSE I 

Lesson I. Care of the stove ; making cocoa ; dish- 
washing 18-24 

Lesson H. Cooking cereals; cleaning kitchen table; 

washing dish towels 24-28 

Lesson HL Cooking griddle cakes; care of the sink; 

how to exterminate cockroaches.... 28-31 

Lesson IV. Review of stove and of preparation for 

cooking lesson and general clearing up, 31-32 

Lesson V. Cleaning kitchen closets 32-35 

Lesson VL Cleaning ice box, window shelf, and 

bread box; care of perishable food. . 35-37 

Lesson VH. Cleaning closet used for cooking uten- 
sils ; how to remove rust 37-39 

Lesson VHL Cleaning kitchen — cleaning woodwork; 

washing windows; scrubbing floor.. 39-41 

Lesson IX. Cooking and serving a meal 41-42 

Lesson X. Bedding ; how to prevent and extermi- 
nate bedbugs; care of the bedroom. . 42-44 
ill 



iv CONTENTS 

PAGE 

Lesson XL Dining-room work — setting the table; 
putting the room in order after 
breakfast 44-45 

Lesson XIL Morning work 45-4^ 

COURSE II 

Class Card 47 

Lesson I. Cooking and serving breakfast 48-49 

Lesson II. Fitting together the morning work 49-50 

Lesson III. Cleaning living-room 50-51 

Lesson IV. Cleaning brass, silver, and nickel 51-53 

Lesson V. Cleaning bedroom 53 

Lesson VI. Gas ; cleaning lamps 53-56 

Lesson VII. Cleaning bathroom; care of bathtub and 

water-closet 56-57 

Lessons VIII Preparing for the wash — sorting, mend- 
AND IX. ing, taking out spots and stains ; how 
to make Cleaning Solution and 
Javelle water 57-59 

Lessons X Washing; how to prepare starch 59-6i 

AND XI. 

Lesson XII. How to wash silk; care of wash boiler 

and stationary tubs 61-62 

Lesson XIII. Ironing 62-63 

Lesson XIV. Cooking and serving dinner 64 

Suggestions for Examinations 64-70 

a. Demonstration test 64-65 

h. Examination questions 65-70 

Dinner Class 70 



CONTENTS 



PAGE 



Home Nursing Course 71-77 

a. General schedule of work for the nursing 

classes 71 

h. Lesson on the care of infants 72.-y^ 

c. Clothes for the young baby 72)-77 

COURSE III 

Class Card 78-79 

Recipes 79.94 

a. Cocoa ; milk and cinnamon tea 79 

b. Soups 80-83 

c. Meat substitutes 83-84 

d. Inexpensive meat dishes 84-86 

e. Bread and muffins 86-^8 

/. Puddings and custards 88-90 

g. Italian recipes 90-91 

h. Kosher recipes 92-94 



HOUSEKEEPING NOTES 



IX 



THE ASSOCIATION OF PRACTICAL 
HOUSEKEEPING CENTERS 

NEW YORK CITY 

The object of the Housekeeping Center or Model 
Flat is to instruct the people of the tenements in the art 
of healthful housekeeping by means of illustration and 
daily lessons. 

The Housekeeping Centers, where the lessons are 
given, are tenement fiats, just such dwellings as the peo- 
ple occupy who take advantage of the instruction. The 
furnishing and management of the Model Flat are in 
themselves a practical lesson in economy, and an illus- 
tration of the sanitation and beauty which lie within reach 
of the laborer's income. 

Lessons in cleaning, hygiene, and cooking are given by 
trained teachers ; also instruction in all matters connected 
with the rearing of children, personal health, and the 
most economical use of limited means. 



Suitable Furnishing for a Model Housekeeping Flat 
or Home for Five People 

KITCHEN FURNISHING 
Stove (if stove is not found in flat) . . . $9.00 

$9.00 



2 HOUSEKEEPING NOTES 

Connected with the stove there must be: 

Poker $0.06 

Rake for cleaning out soot .11 

Whisk broom .13 

Blacking brush and dauber .25 

Stove lifter .06 

Shovel 08 

Coal scuttle -35 

Ash can -S^ 



Wooden Ware 

Kitchen table (36 in., with drawer) ... $2.15 

Chair 50 

Pickle barrel, used for soiled clothes. . .50 

Bread board .25 

Spoon .10 

Rolling-pin .15 

Chopping bowl .20 

Clotheshorse -54 

Scrubbing pail 40 



Iron, Tin, and Wire Ware 

Tin sugar box $0. 10 

Tin flour box .10 

Colander .21 

Measuring cup .10 

Bread box .35 



$1-54 



$4.79 



Amount carried forward, $0.86 



HOUSEKEEPING COURSE 

Amount brought forward, 

Wire egg beater 

Grater 

Potato masher 

Tea strainer 

Can opener 

Corkscrew 

Kitchen forks (3) 

Griddle spade 

Ice pick 

Biscuit cutter 

Dishpans (2) 

Pie tins (2) at 6c 

Kerosene oil can 

Layer pans ( 2 ) at 5c 

Apple corer . 

Funnel 

Cake pans ( 2 ) 

Gem pans (12) 

Bread pans (3) 

Pepper shaker 

Salt shaker 

Saucepan covers (2) 

Flour sifter 

Match box (i) 

Bread knife 

Chopping knife 

Kitchen knives (3) 

Skimmer 



$0.86 
•05 

•05 
.10 

•05 
.08 
.10 

•30 
.06 
.08 
.02 

•50 
.12 
.20 
.10 

•05 

•05 
.20 

.20 

.60 

•05 

•05 

■30 
.12 

•05 
•25 
•15 
•30 
.08 



Amount carried forward, 



$5.12 



4 HOUSEKEEPING NOTES 

Amount brought forward, $5-12 

Paring knives (2) .30 

Broiler .25 

Trays (2) .30 

Iron frying pan .50 

Small frying pan .12 

Carving knife .50 

Garbage can .50 

$7-59 
Agate Ware 

Double boiler $0.50 

Saucepans (2) .50 

2 agate washbasins .30 

Coffeepot .60 

$1.90 
Earthen and Glass Ware 

6 pop-over cups $0.30 

Large yellow bowls (2) .20 

Medium yellow bowl ( i) .10 

Butter jar .10 

Pitcher, i qt .15 

Lemon squeezer .05 

Glass jars (2 doz.) 1.20 

$2.10 
Brooms and Brushes 

Hard broom (i) $0.50 



Amount carried forward, $0.50 



HOUSEKEEPING COURSE 



Amount brought forward, 

Whisk broom (i) 

Dustpan (i) 

Small scrubbing brushes (4) .... 
Large scrubbing brush ( i ) 



$0.50 

•15 
.10 
.20 

•15 



For Sink 

Soap dishes (2) $0.10 

05 



Soap shaker 
Sink brush . . 
Glass holder 
Sink strainer 
Sink shovel . 



.08 
.06 
.10 
.10 



For Washing and Ironing 

Wash boiler $1.60 

Washboard .25 

Ironing board .95 

Covering for ironing board .24 

Blanket covering .49 

Sandpaper .01 

Pulley line, ic a yd., 25 yds .25 

Pulleys (2) .20 

Clothespins ( 100) .20 

Tin cover (may be used for ironstand) 

Flatirons (3) .99 

Boiler .65 



$1.10 



$0.49 



Amount carried forward, 



$5-83 



6 HOUSEKEEPING NOTES 

Amount brought forward, $5-83 

Iron holders (3), made of old stocking 

or bed ticking or bought .15 

Oiled paper (kept from packages) .... 
Ends of candles may be used for waxing 

irons 



$5.98 
Kitchen Linen 

Dusters (6), made from old, soft 

cloths or 2 yds. cheesecloth $0.10 

Cleaning cloths (12), made from old 

linen or cotton, or 3 yds. muslin. . . .21 

Floorcloths (2), use old shirts or buy 

for IOC each .20 

Crash oven cloths or holders (2) .10 

Dish towels ( 12) , loc a yd 1.20 

Roller towels (4), loc a yd., 2 yds. long .80 

Dishcloths (3) .21 

Bag for rags, bag for paper, bag for 

string, bag for clothespins 

These bags may all be made from 3 yds. 
of chambray or seersucker, iic a 
yd 33 

$3.15 
Total for kitchen furnishings $37.64 

These prices, of course, vary in different cities and in 
different stores. Considering the tendency to burn and 



HOUSEKEEPING COURSE 7 

rust, the cheaper kitchen utensils are advised, so that 
replacement could be made with slight expense. This is 
a full list, and in case of a very limited income one can 
do without many things. 

DINING AND LIVING ROOM FURNISHING 

If the kitchen is large enough it will serve also as a 
dining-room. If too small a separate room must be used 
for a dining-room and living-room. 

Table $3.00 

Chairs (6) 3.00 

Scrim curtains, i8c a yd. (more durable 

than muslin), to yds 1.80 

Paper basket .15 

Air-tight stove (round) 4.00 

Desk (stained kitchen table) 2.15 

Rack at back of desk for papers i.oo 

Chairs (2) (easy, not upholstered)... 3.75 

Lamp 1.00 



Dishes for Dining-Room 

Small plates (6) $0.48 

Large plates (6) .60 

Cups and saucers (6) .60 

Large platter .49 

Small platter .32 



$19.85 



Amount carried forward, $2.49 



8 HOUSEKEEPING NOTES 

Amount brought forward, $249 

Vegetable dishes (2) .30 

Baking dish .10 

Teapot .25 

Milk pitcher .10 

Sugar bowl .10 

Salt shakers (2) .10 

Pepper shaker .05 

Water pitcher .15 

Sauce dishes (6) .30 

Glasses (6) .30 

Soup plates (6) .60 

Butter dishes (6) .30 

Dessert or salad dishes (6) .50 

Odd pitcher .10 

$574 
Dining-Room Linen 

Table napkins (12) $1.00 

Plate doilies (12) 1.20 

2 centerpieces .30 

(Tablecloths are unnecessary.) 

$2.50 

Bedrooms 

Iron beds and mattresses (2), i dou- 
ble, I single $15.00 

Trundle-bed and mattress (i) 5.00 

Bureaus (2), $5.75 each 11.50 



Amount carried forward, $31 -50 



HOUSEKEEPING COURSE 

Amount brought forward, $31 50 

Comforters (3), 79c each 2.37 

Pillows (4), 60c each 2.40 

Pillowcases (8), 25c each 2.00 

Blankets (3 pairs) 6.00 

Canton flannel for bed pads .60 

Face towels (12), 22c each 2.64 

Washcloths (10), 5c each .50 

Bath towels (5), 25c each 1.25 

Bath mat .25 

Sheets ( 12) 4.36 

Muslin curtains, I2^c a yd., 6 yds.. . . 1.50 

Brass rods for all curtains, loc each (3) .30 



$55.67 
Total for furnishing $121.40 

Suggestions for Furnishing 

The following suggestions for house furnishing show 
how one may save money and economize space. 

In a four-room flat for five persons, a good arrange- 
ment is a kitchen, a living and dining-room, and two bed- 
rooms. In a three-room flat, used for five persons, one 
room will serve as kitchen and dining-room ; there will 
be also a bedroom, and the third room may be used as 
a living-room, which, with a couch, can be converted into 
a bedroom. 

The walls should be painted throughout, as only walls 
that can be washed are sanitary. In the kitchen the wall 
coloring should be light. As tenement flats are apt to be 



lO HOUSEKEEPING NOTES 

dark, yellow paint is advised for all rooms. The most 
satisfactory floors are stained, not painted, except in the 
kitchen, where the bare floor is best. 

To stain a floor, the natural wood should be well 
cleaned and dried. If the floor has been painted, remove 
the paint with lye and hot water, being careful not to let 
the lye touch clothing or hands. For staining floors, 
some antique oak floor stain without varnish is good. 
One quart at seventy cents is enough to stain three rooms. 
To clean these floors scrub with soapy water, to which 
add a little kerosene as a disinfectant. It is cleaner to use 
no carpets or rugs, excepting one small rug by the bed if 
desired. 

Unless it is needed for protection, there should not be 
a shade in the kitchen window, as it must be open from 
the top and the shade becomes torn and ragged. 

When purchasing the kitchen stove, be sure that it has 
a hot water boiler, if hot water is not furnished with the 
flat. 

A covered box outside of the window, with a slanting 
roof in order that the rain and snow may run off, will 
take the place of an ice box, except in very hot weather. 

A window seat in the dining-room, made of pine and 
stained, is a convenience. Under this seat may be shelves, 
and there should be a door in front hinged from the top. 
Under this can be kept the table linen, bed linen, or boots 
and shoes, etc. 

In each bedroom a shelf, from which hangs a galatea 
curtain, is needed if closets are not built in the flat. A 
seat with closet underneath, similar to that in the living- 
room, may be built in one bedroom to hold the children's 
toys. 



HOUSEKEEPING COURSE II 

Shelves for china in the dining-room are better than 
a sideboard, the latter being too large for an ordinary 
tenement room. Cheap sideboards are also very ugly. 

Book shelves are a necessity in the living-room, and 
shelves in the kitchen, under which the pots, pans, 
brooms, etc., hang, and on which stand the glass jars for 
dry groceries. 

The furniture (which is better bought in the white) 
and all shelves, excepting those in the kitchen, can be 
stained with alcohol stain. If the furniture is varnished 
and one wishes to stain it, remove the varnish with var- 
nish remover (one can costs forty cents), then wash the 
wood clean with benzine. After it is dry, stain with 
alcohol stain, or, if it is a hard wood, rub with linseed oil 
without staining. 

Alcohol stain is made by mixing dry aniline stain with 
alcohol. The proportion of each should be regulated 
according to the shade desired — if the color is too dark, 
add more alcohol; if too light, add more stain. After 
staining, furniture should be rubbed down with any good 
furniture or floor wax. 

If brass rods are not possible, curtains can be hung on 
tape, but be careful that they do not sag. Curtains should 
be short, just reaching the window sill. Long curtains 
get dirty very quickly. 

The rack for letters and papers to be used on the desk 
can easily be made by any carpenter and stained with 
alcohol stain. 

An extra bureau can be made from a soap box, with 
shelf and legs added. This can be stained and a cretonne 
curtain hung in front. 



12 HOUSEKEEPING NOTES 

A good receptacle for soiled clothes is a pickle barrel, 
price fifty cents. Holes should be bored in the sides to 
admit air, and a barrel top may be purchased at any 
hardware store. This is kept in the kitchen and serves 
also as a seat. 

A screen is necessary in the bedroom for privacy. 
This may be made of a clotheshorse, stained and hung 
with burlap. Brass tacks in the top of the screen serve 
as knobs. On these the burlap curtain hangs by brass 
rings. This makes it easy to take off and clean, and is 
better than a gathered curtain tacked fast. 

A trundle-bed, which can be pushed under the iron 
bed in the daytime, is a great convenience in crowded 
quarters. 

If a bed-couch is used in the living-room a good cov- 
ering is galatea at fifteen cents a yard. This material is 
durable, does not fade, and is easily laundered. The 
color of the couch cover should be the same as that of 
the walls, or possibly of a darker shade. Pillow covers 
of the same material may be made to hold the blankets 
and comforter during the daytime. 

A box about three feet high and one and one-half feet 
wide, with one shelf in the center, is needed in the 
kitchen. In one half can be placed kindling wood and 
in the other paper. 

If a bin is not provided in the cellar, a coal box 
holding one hundred pounds is a saving, since coal costs 
forty cents for one hundred pounds and twenty-five cents 
a bushel. 

Every glass jar in the kitchen should have printed on 
it the name of the commodity it holds, the printing to be 



HOUSEKEEPING COURSE I3 

done with a very small brush and black, ready-mixed 
paint (one-half pint for twenty-five cents). After it is 
thoroughly dry, paint over with white liquid shellac (one- 
half pint for twenty-five cents). The jars can then be 
washed without injuring the painted name. 

Teacups may be hung under the shelves in the kitchen 
china closet, in order to economize space. 

If there is a bathroom in the flat, have a shelf built 
above the bathtub for cleaning materials ; also, a rack to 
hold toothbrushes, and a rack for towels and washcloths. 
Each member of the family should have his own soap, 
soap dish, and towel. 

If there is not a bathroom in the flat, white enamel 
basins may be hung on the side of the bureaus, where 
there must also be towel racks. The basins may be taken 
to the kitchen sink for bathing purposes, as running water 
is always preferable, and washstands take up space, are 
a nuisance, and seldom are kept clean. 

In the Housekeeping Center there should be a place 
for everything which is a necessity in a family of five. 
In other words, a place must be provided for kitchen 
linen, bed linen, underclothes, shoes, hats, dresses, toys, 
brooms and brushes, waste paper, soiled clothes, towels 
and cleaning materials, groceries, milk, food, wood and 
coal. The teacher in each Center must plan this arrange- 
ment before beginning her lessons. 

A few good pictures add a great deal to a home. It 
is better to have these on the living-room wall. If it is 
desired to have pictures in the bedrooms, a sanitary way 
is to paste the prints on the painted walls and to wash 
them over with liquid shellac. Pictures and wall may 
then be washed at the same time. 



CLASSES IN HOUSEKEEPING CENTERS 

A class consists of from six to eight pupils. 

The work in these classes is all group work. 

The teacher should be a domestic science graduate, 
who has added to her science a thorough knowledge of 
tenement house conditions. 

Her academic knowledge cannot be passed on to her 
pupils without many concessions, necessitated by actual 
conditions of small incomes, crowded quarters, and lack 
of time. 

A teacher in a Housekeeping Center must realize that 
she is inefficient until she has added the experience of her 
neighbors to her own scientific knowledge. Otherwise 
she will place the less important detail ahead of the really 
important duty. 

Bear in mind that every child that comes to the Flat 
must be made to realize that she is working with the 
teacher to make tenement house life more healthy and the 
tenement home cleaner and prettier. 

It is a good idea to have on the walls of the Model 
Apartment printed cards stating certain homely facts. 
Natural curiosity will cause a child to read and study 
what is hanging on the wall. As the eye takes in these 
truths every day the child will gradually accept them. 
For example: 

Clean your teeth after each meal. 
Brush your teeth up and down, not across. 

14 



HOUSEKEEPING COURSE jc 

Clean your finger nails every time you wash your 
hands. 

Do not throw your hat and coat on a chair ; hang 

them up. 
Hang up aprons after class. 
Do not put damp aprons into the apron drawer. 
Always hang up the broom. Do not stand it in the 

corner. If a broom stands on the brush end it 

grows one-sided and the straws break. 
Never use the dish towel for anything but dishes. 
Use the hand and roller towels only for face and 

hands. 

Wash dish towels in clean, soapy water ; rinse in 
clear hot water; wring and hang up to dry. 

Once a week boil dish towels and hang in the sun. 

Do not use the dishcloth for anything but wash- 
ing dishes. 

Have separate cloths for other cleaning 

Dust, burnt matches, and paper go into the paper 

pail, never into the garbage can. 
Keep clean newspapers, wrapping papers, and 

string in a bag provided for this purpose. It is 

wasteful to throw these away. 
Never eat fruit without first washing it. 
Ice water is not good to drink, as it chills the 

stomach; but every one should drink many 

glasses of water a day (not iced). 

Tea and coffee are bad for children. They cause 
nervousness, they give ugly complexions, and 
there is no food value in either tea or coffee. 



l6 HOUSEKEEPING NOTES 

Eat slowly. Chew well. See that the food is clean 
and that it is prepared in a clean way. 

These are but a few of many valuable rules that might 
be posted in a conspicuous place. 

When a class of six or more girls has been formed, 
usually from the immediate neighborhood, the teacher 
should give to each a First Course card bearing her name. 

Sample of First Course Card 



I ■■• 




The holder of this card has 


I 


Alade a fire. 


2 


Washed dishes. 


3 


Washed dish towels. 


4 


Cleaned sink. 


5 


Prepared soda and cleansed pipes. 


6 


Scrubbed floor. 


7 


Scrubbed table or tubs. 


8 


Cleaned kitchen. 


9 


Washed and aired food tins. 


lO 


Washed windows. 


II 


Made bed. 


12 


Fought bedbugs. 


13 


Cleaned toilet. 


14 


Dusted bedroom. 


15 


Cleaned drawers. 


16 


Scrubbed woodwork. 


17 


Dusted down walls. 


18 


Boiled out cleaning cloths. 



HOUSEKEEPING COURSE 1 7 

Each occupation on this card is punched by the 
teacher as it is satisfactorily performed. 

x\s cooking is alternated with the housework, a year 
(with one lesson a week) is the shortest time in which 
this course can be completed. The pupil is then ready to 
pass on to Course II. 

It is well to have an oral or demonstration examina- 
tion at the end of each course before allowing the pupil 
to be graduated to the higher course. 



COURSE I 
LESSON I 

The most important possession of the home is the 
stove. Without it we should freeze and starve. 

The most insistent expenditure, next to rent, is for 
coal. For utility and economy, therefore, a perfect 
knowledge of the stove should be the foundation of all 
housekeeping. 

As the housekeeper must care for her fire, making it, 
feeding it, watching it, the work can be made more inter- 
esting by learning something about the materials she is 
using — where the coal comes from, how it is mined, and 
something about the lives of the miners. The teacher 
may also take up the subject of wood and matches, and 
instill a friendly feeling for the stove by telling some- 
thing of the history of stoves.^ 

In this first lesson the class may learn the open secret 
that everything is interesting if we know enough about it, 
even the routine of housework. 

Care of Stoves 

When the range is free from fire, have the children 
examine every part of it — check, draught, and damper. 
Show them how the heat waves circulate about the oven, 

^A book that describes the origin and growth of common 
things, like the stove, the match, etc., is "Useful Inventions," 
by S. E. Forman. 

iS 



HOUSEKEEPING COURSE I9 

and where coal and ashes are Hkely to collect. Have the 
children understand that so far as possible each must 
understand the stove in her own home. She must study 
it and know it thoroughly, then if it will not burn or is 
out of order, the trouble often can be corrected without 
sending for a stove man. Besides, to know a stove saves 
coal ; and will prevent the buying of too small coal, which 
will fall through the grate or fire-box. 

Each furnace, range, or stove is somewhat different, 
yet the principle of all is the same. Each has a damper, 
draught, and check. Each must have an escape for coal 
gas, and each must have water to prevent the air from 
becoming too dry. In the case of a kitchen stove, this 
water is placed on the top of the stove in a bowl, which 
must be washed and refilled every morning. 

The damper is a flat plate which, when shut, closes 
the opening into that part of the range connected with the 
chimney flue. When the damper is open the heat goes 
up the chimney ; when it is closed the heat waves go over 
and around the oven. The damper is never entirely 
closed, as the coal gas must have an escape up the chim- 
ney. 

The draughts are doors or slides that come below the 
fire-box. When they are open a strong current of air 
passes up through the fire-box, making the fire burn bet- 
ter. When the draught is closed the fire burns more 
slowly. 

The check is a slide or small door above the fire-box. 
When open it retards, or makes a slow fire. 

In starting the fire, open damper and draughts, and 
close the check. 



20 HOUSEKEEPING NOTES 

When the fire is started, close the damper and save 
heat. 

For a hot oven, close the damper, open the draught, 
and see that the check is not open. 

For a slow fire, close draughts and damper, and open 
the check. 

To Make the Morning Fire in the Range 

First take out the ashes, seeing that clinkers and fine 
ashes are removed from every part of the stove. These 
prevent a free circulation of air and absorb the heat. Lay 
the fire lightly — first paper, then wood, then a very little 
coal ; remember that a packed fire will not burn. Before 
lighting the fire the dust should be brushed from every 
part of the stove. When lighting the fire, have all 
draughts open, damper open, and check closed. Put 
very little, if any, coal on at first ; and more coal when the 
fire is started. When it is really going well, close the 
damper. The children, not the teacher, should decide 
when the damper should be closed. 

During the day it is better always to rake a fire than 
to shake it. Never have the coal reach the lids of the 
stove, as this makes the lids crack. Never allow the stove 
to grow red-hot; to cool too hot a fire, open check or lift 
lids. 

Before blacking the stove, rub off with a damp news- 
paper. The range should be blacked every morning 
before the fire is lighted, but never black over dust. 
Throughout the day clean the stove with newspaper if 
anything spills on it. If it is not thoroughly polished 
after blacking, the saucepans will become dirty. 



HOUSEKEEPING COURSE 21 

Connected with a stove and near it, one must have a 
match box, a box for kindling, and a place for newspa- 
pers. A common packing box divided into two parts will 
hold both wood and paper. One must also have an ash 
can, a coal scuttle, and a shovel ; a stove lifter, a shaker, a 
poker and a rake for cleaning soot out from all air spaces 
under the oven as well as over it ; a blacking dauber and 
brush, stove blacking, a whisk broom, and an old glove to 
protect the hands. An oven cloth should be near at hand 
for lifting hot dishes. 

Have the pupils understand that all these things must 
be very near the stove. One should never have to look 
about for anything required in managing a range. Call 
special attention to the fact that utensils should be hung 
within easy reach. 

When the pupils have become familiar with the stove, 
let them use it. Make cocoa, for example. Cocoa is more 
healthful and nourishing than tea or coffee. A teacher 
cannot too often reiterate the fact that tea and coffee are 
bad for children. 

To make cocoa have the children spread paper on the 
kitchen table, and from the recipe written on the black- 
board let them decide what materials and utensils are 
necessary for making it. 

Then they may put these ingredients on the table. 
Never begin work until everything to work with is ready. 
In this case they will need cocoa, sugar, milk, salt, a 
saucepan, a tablespoon, a knife, a cup for measuring, a 
double boiler (or two saucepans), an egg beater, a uten- 
sil-plate, and a towel. See that there is a kettle of boiling 
water on the stove. 



22 HOUSEKEEPING NOTES 

After the cocoa is made and served, scrape, pile, and 
wash the dishes. 

Dishwashing 

The piHng, scraping, and rinsing of dishes is quite as 
important as the washing. Dishes that stand unpiled and 
unrinsed require more time and more effort. 

It is well to have the directions for dishwashing type- 
written and tacked on the wall. 

To pile dishes for washing: 

Scrape all bits of food from dishes on one plate — 
empty this plate into garbage pail. Pile dishes in order 
of size, cups together, saucers together, plates together, 
etc., silver by itself. Never set one glass in another. 
Soak all cooking dishes. 

Soak all milk dishes or dishes that have had dough in 
them in cold water. Soak egg dishes in cold water. Soak 
all dishes that have had sugar in them in hot water. 
Soak all cereal dishes in cold water. 

To wash dishes : 

Use two dishpans, plenty of hot water, and dishcloth. 
Always fill the kettle after taking water from it. 
Make wash water soapy with soap shaker. 
Take dishes from rinsing pan and set them on drain- 
ing tray. 

Order of washing dishes : 

Cleanest first. 

Glasses, silver, teacups, saucers, rest of china, granite 
and tin ware, pots and pans. 



HOUSEKEEPING COURSE 23 

Kitchen knives and forks should always be scoured 
with Sapolio to take off spots, or with ashes and kerosene. 

Do not put the wooden handles of knives or forks 
into water. Wipe them off with a wet cloth and dry 
well, as soaking in water loosens handles. 

After dishes are washed and wiped, empty and rinse 
both pans, dry them and hang them up ; wipe off tubs 
where dishes are washed. 

To wipe dishes : 

Lay out two trays — the first for rinsed dishes and the 
second for dried dishes. Use plenty of dish towels and 
wipe dishes well. Give used towels when finished to 
towel washer. 

Put away dishes. 

To clean a milk bottle : 

First, soak the bottle in cold water. 

Second, wash with other glassware in hot, soapy 
water. 

Third, rinse with hot water. 

Clean seams of pans with a match stick or wooden 
skewer. To clean kettles in which something has been 
burned, fill with water, add a small handful of soda and 
boil, repeating if not entirely successful at first. 

Dry tinware near the stove, woodenware in the sun. 

Make the children understand that this is only a part 
of the clearing up that must follow all cooking. Dish 
towels, sink, table, tubs, must be left in perfect order, but 
in this first lesson the children are capable of doing only 



24 HOUSEKEEPING NOTES 

a part. Make them look forward to the time when they 
can do all, and will need to leave nothing to the teacher. 

This lesson teaches: first, the mechanism of the 
range, the making and care of fires ; in fact, everything 
about a stove ; second, that no cooking can go on until all 
materials and tools have been collected and placed neatly 
on the kitchen table; third, knowledge of dishwashing, 
and the order in which dishes should be washed. Every 
cooking lesson includes a review of the dishwashing in 
this lesson. 

At each cooking lesson a housekeeper is chosen, the 
pupils taking turns in the filling of this office. 

The Duties of Housekeeper Are 

1. To Keep Cooking Table in Order during Lesson. 
(a.) Replacing Food Materials after They Have 

Been Used. 
{b.) Removing Dishes from Table When Not 
Needed for Further Work. 

2. To Attend Door. 

3. To Put away Dishes When Dried. 

4. To Sweep Floor. 

5. To See that Kitchen Is Left in Perfect Order 

AND No Cooking Dishes Left on Stove 
Unwashed. 

LESSON II 

Begin this lesson with cooking cereals. Have recipes 
written on the blackboard. 

See which girl, without help, can arrange the damper, 
draughts, and check so as to make the stove hot on top. 



HOUSEKEEPING COURSE 



25 



(Each time the stove is used review more or less the first 
lesson.) 

The children have already learned that before be- 
ginning to cook anything all things necessary for the 
cooking must be placed on the kitchen table. 

Breakfast foods are made from wheat, corn, etc. 
There are many kinds. They are cheap, healthful, and 
easily cooked. The food value in cereals is large. 

The only difference in the cooking of cereals is the 
amount of time required in the boiling and the amount of 
water used. 



Time-Table for Cooking Cereals 



Cereal Atnt. 


Water 


Salt 


Time 


cups 


aips 


tsp. 


min. 


Rolled Oats i 


2>4 


I 


40 


Oatmeal (coarse) i 


3/2 


iy2 


40 


Pettijohn's i 


2 


I 


40 


Cream of Wheat i 


4 


i>^ 


40 


Wheatena i 


4 


i>^ 


30 


Rice I 


6 


2 


30 


H. 0. I 


2 


I 


30 

hrs. 


Hominy (fine) I 


4 


2 


13^ 


Corn meal i 


4 


2 


2 or 
longer 


Razv cereals need lonp:( 


ist cookinp 


Old-fashioned 



oatmeal, corn meal, etc. 

Partially cooked: Cream of Wheat, H. O., Wheatena, 
Pettijohn's, Quaker Oats. 

Prepared cereals require no cooking. 

The water should be boiling and salted when the 



20 HOUSEKEEPING NOTES 

cereal is added. Cook for five minutes directly over the 
fire, and stir lightly with a fork until all is thoroughly 
mixed. Then cook in a double boiler or in a small sauce- 
pan placed over a larger saucepan, the larger one con- 
taining boiling water (this to prevent the cereal from 
burning). While cooking, stir occasionally from the 
bottom with a fork. 

As the water underneath boils away more should be 
added; also if the cereal absorbs the water too rapidly 
add more water. If the children learn to cook two cereals 
they should acquire the method for all. 

In cooking two cereals, cook one in a double boiler, 
one in two saucepans. 

While the cereal is cooking, scrape and pile dishes 
used in preparation. Leave these on the tubs for later 
washing. 

Now wash the kitchen table. Have the following 
directions typewritten and hang them on the kitchen 
wall. 

To clean table : 

Use basin of hot water, two muslin cloths, brush and 
Dutch Cleanser or Sapolio. (Soap makes a table yellow.) 

Wash one half of table at a time. 

First, wipe it with cloth wrung out of hot water in 
basin. 

Second, shake Dutch Cleanser on wet space and scrub 
with a brush — straight with the grain of the wood — as 
scrubbing round and round does not take the dirt out. 

Third, wipe off with a wet cloth. 

Fourth, wipe with dry cloth. 



HOUSEKEEPING COURSE 2/ 

After table is washed, put away Dutch Cleanser; 
empty, rinse and dry pan ; hang it up ; rinse out brush and 
put it away ; wash out the cloths used in washing tables ; 
wipe up floor if any water has been spilled. If there is no 
housekeeper, table cleaner sweeps floor and puts away 
dishes. 

When the cereal is cooked, serve and eat with milk 
and sugar. First, fill the boiler and saucepans with cold 
water to make the washing easier later. 

After eating the cereal, scrape and pile dishes. Next, 
^yash dishes, as taught in the last lesson. 

Wash out and leave the dishpans near the stove to 
dry in order to prevent rust. Wash and rinse the dish 
towels and hang them up to dry. The towels must be 
thoroughly washed after every dishwashing. 

To wash towels : 

Use towel pan and plenty of hot water, rubbing board, 
and soap. 

Wash one piece at a time, cleanest first. 

Rinse each piece in another basin ; shake out ; hang 
on rack with edges even. 

Towels must be boiled at least once a week to keep 
them fresh and white. 

Brush up about the stove, and leave a slow fire. 

In this lesson, explain that ashes must not be put in 
with the food refuse, but in a separate can. The ashmen 
are not allowed to take the two mixed. 

In this lesson the pupils have learned not only to cook 
cereals, to clean tables, and to wash dish towels, but have 



28 HOUSEKEEPING NOTES 

added to their knowledge of the stove and of dishwash- 
ing. In fact, when the sink work has been taught, they 
will know how to do all the clearing up after cooking. 

LESSON III 

In this lesson, let the class cook something on the 
top of the stove ; for example, stale-bread griddle cakes. 
(These are merely suggestions.) 

Stale-Bread Griddle Cakes — Recipe 
Soak stale bread in hot water until soft. Press out 
water. To 2 cupfuls of softened bread add 2 beaten 
eggs, a teaspoon of salt, a half cup of flour and enough 
milk to make a thin batter (smooth). Add the last thing 
a tablespoonful of molasses and a teaspoonful of baking 
powder. 

Remember to have on the table bread, eggs, baking 
powder, milk, flour, salt, molasses, bowls, sifter, cup, 
tablespoon, teaspoon, griddle, fork, butter, tissue paper 
for buttering the pan, egg beater, cake turner, knife, 
utensil plate, and a towel. 

After everything is cooked, served, and eaten, scrape, 
pile, and wash the dishes. See which child can best re- 
member the dish washing and cleaning up from the last 
lesson. 

The new thing to learn in this lesson is the care of the 
sink. Care must be given to the sink every day. Explain 
how the grease hardens in the pipes, and how pieces of 
vegetable matter stick to this grease and become decayed, 
if they are not removed. This not only produces a bad 



HOUSEKEEPING COURSE 29 

odor and stops up the pipe, but causes a very unhealthful 
gas to form. 

When the dishwashing is finished and the dish towels 
and dishcloth have been washed, use the hot, soapy water 
in the dishpan to pour around the sink. 

To clean sink : 

Sink must always be cleaned after dishes are washed 
and at any time that dirty water is sent down the pipes. 

First, brush up all the bits of food and dirt from the 
sink with sink brush and shovel, and put them into the 
garbage pail; then put a handful of soda into the sink, 
pour in a kettle of hot water, and scrub inside of sink 
with sink brush. 

Pour more hot water down the pipes to take away 
soda. If soda is not washed free of the pipes it is apt lo 
eat holes; and it will combine with grease washed down 
from the sink and form soap, which will clog the pipes. 

Ordinarily the sink is washed but once a day with hot 
soda water, in order to cut away all grease that has lodged 
in the pipes. But it is well, as a matter of practice, to 
have the children clean the sink with soda every lesson. 
A good way (if soda is not put directly into the sink) is 
to put a handful of washing soda into the hot water 
kettle every evening, let it come to a boil, pour over every 
part of the sink and down the pipe, and then rinse the 
pipe well with plenty of clean hot water. Also rinse well 
the hot water kettle and wipe it dry and turn it upside 
down until morning. Make the children understand that 
they must be very careful never to put the kettle back on 
the stove until it is filled with water. 



30 HOUSEKEEPING NOTES 

If an iron sink is rusty, grease it with some fatty 
substance. Leave over night, and in the morning wash 
the sink with hot soda water. This will remove the rust. 
If the rust in a sink is not very bad it can be removed by 
using kerosene and wood ashes. 

Near the sink must always be kept a sink brush, a 
sink shovel, a soap dish and washing soap, a soap shaker, 
a glass for drinking, a strainer, a jar of soda and a jar 
of wood ashes. 

This finishes dishwashing and the necessary cleaning 
up after cooking. Teach the children not to keep dirty 
cloths under the sink. Teach them that dishes should 
never be washed under the faucet, and that scraps of 
food should never get into the sink, but should be scraped 
directly from the dishes, pots, and pans into the garbage 
pail. Also have the pupils understand that if they wash 
their hands at the kitchen sink, a separate basin must be 
kept for this purpose, and after the dirty water from the 
basin is poured down the pipes the sink must be well 
washed. In a later lesson this subject will be taken up 
more fully. 

In this lesson the children must also learn how to care 
for the garbage pail. 

A pail in which water and soda has been boiled each 
day, and the pail afterwards rinsed, will not smell. 

Always keep the garbage can closed. 

An open garbage can attracts cockroaches. 

To exterminate roaches and w^ater bugs, pour 
a solution of turpentine down the pipes every week or 
two, and every night sprinkle roach salt in all cracks 



HOUSEKEEPING COURSE 3I 

about sink and tubs, brushing up in the morning before 
beginning to cook. 

LESSON IV 

This lesson should be a review of the stove, the set- 
ting of the table for the cooking lesson, and of the general 
cleaning up after a lesson. See what each child can re- 
member about the management of the draughts and 
damper and check. 

1. How they should be when fire is first lighted. 

2. When fire is well started. 

3. How to check a fire. 

4. How to keep fire in all night. 

5. How to heat the oven for baking. 

6. General care of stove to keep it in good condition 
and to have a good fire. 

Emphasize how to heat an oven. Give the children 
the recipe for gingerbread, baking powder biscuits or 
muffins, and let them collect without help all the things 
necessary for baking. 

Counting is a satisfactory and simple method by 
which children may test the temperature of the oven. 

Have the child kneel in front of the oven door and 
open the door with the right hand just far enough to 
admit the left hand. Holding the hand above the upper 
shelf of the oven, count slowly. When it is uncomfort- 
able to keep the hand in after six counts the oven is hot. 
If the hand becomes uncomfortable after five counts it 
means a very hot oven ; after twelve counts, a moderate 
oven ; and after fifteen or twenty counts, a slow oven. 

In cleaning up after a lesson, always have the children 



32 HOUSEKEEPING NOTES 

work in a given order. It is better to stop in the middle 
of a piece of work, if time does not permit finishing, and 
to have that portion well done, than to complete a task 
in a slipshod manner. 

Suggestions for Order of Work in General 
Cleaning Up 

For Six in Class. 



No. 


I 


washes dishes; 
cleans sink. 


No. 


2 


dries dishes. 


No. 


3 


dries dishes. 


No. 


4 


scrubs table. 


No. 


5 


washes towels. 


No. 


6 


housekeeper. 


'- Eight 


' in Class. 


No. 


I 


washes dishes; 
cleans sink. 


No. 


2 


dries dishes. 


No. 


3 


dries dishes. 


No. 


4 


scrubs table. 


No. 


5 


washes towels. 


No. 


6 


rinses and hangs towels 


No. 


7 


housekeeper. 
Monitor for door. 


No. 


8 


assistant housekeeper. 



LESSON V — Part I 

In every kitchen, no matter how large or how small, 
there will be always some ironware, tinware, woodenware, 
cleaning cloths, dish towels, implements for washing and 



HOUSEKEEPING COURSE 33 

ironing, brooms and brushes, dry groceries and jars to 
contain them. Place all these things in the small kitchen ; 
give each, so to speak, its own home, so that anything 
could be found in the dark, if necessary. A nail here and 
there, a little thought as to where to place things at first, 
and a determination always to put each article back in its 
own place will make housekeeping easy and the kitchen a 
comfortable, orderly place. 

The teacher should direct attention to everything in 
the kitchen, telling its use and why it is where it is. 

In giving the kitchen a thorough cleaning (which 
must be done at least once a week), always clean out the 
closets first, explaining that otherwise the dirt from the 
closets will be scattered over the kitchen. 

In this lesson, clean the closet which holds the dry 
groceries and, if there is time, the closet where the cloths 
and towels are kept. 

Take things from one shelf at a time, dusting each and 
placing it on a table covered with newspaper. Do not 
mix articles from the different shelves. Dust off shelves 
before washing. 

Beginning with the top shelf, scrub each in succession, 
in the way that the children have already learned to scrub 
the kitchen table ; air and dry thoroughly before returning 
the groceries. Mold and a bad odor are the result of re- 
turning things to a closet not thoroughly dried. 

Should the closet smell musty, wash it with hot soda 
water after scrubbing the shelves. 

A little Sulpho-Napthol added to the water cleans 
and disinfects, but this will make food taste if the closet 
is not well aired after washing. 



34 HOUSEKEEPING NOTES 

Should ants be found in the closet, pour a solution of 
carbolic acid into all cracks, after the closet is cleaned. 
2 tablespoons carbolic acid. 
2 pints of water. 
Repeat until effective. 

The following is, however, a safer method to teach 
small children: Use insect powder in all the cracks. 
Later sweep away the dead ants and fill the cracks with 
borax. 

While the closet is drying, wash all the empty jars in 
hot, soapy water before refilling. 

Wash in hot, soapy water all tins when they are empty, 
and dry well in the air near the stove. Glass jars are the 
best to keep food in ; they do not rust, are easily washed, 
can be kept free from odor, and it is easy to see when 
they need refilling. 

Remember that wooden utensils hold odors unless 
carefully cared for, that is, washed with soda water and 
dried in the sun if possible. Do not dry them near the 
stove. 

To keep tinware from rust, see that it is dried near 
the stove after washing. Ashes, Sapolio, Bon Ami, and 
whiting are very good for brightening tinware. There is 
no need to have tin grow rusty if it is kept dry. 

Probably it will not be possible to clean the dish towel 
closet in this lesson. Do not drive the children too fast ; 
stop and talk work over, dividing a lesson into two or 
even three parts when necessary. 

Lesson V — Part II 

Have a special closet or set of shelves for the kitchen 
linen and cleaning cloths. 



HOUSEKEEPING COURSE 35 

For a family of five, the following number of cloths 
and towels is sufficient: twelve dish towels, three dish- 
cloths, four roller towels, three dusters, and twelve clean- 
ing cloths (these can be made easily from worn-out 
Imen or cotton), one broom bag, two oven cloths, two 
polish cloths, and two floorcloths. 

This closet is to be cleaned like the closet which con- 
tains the groceries. Remove things from one shelf at a 
time. Lay in straight piles on the table, which has been 
previously covered with a newspaper. Dust the closet 
and scrub as before, beginning with the top shelf. Dry 
and air thoroughly. Return towels in even piles. 

It is a good plan to have the name of each set of 
towels lettered on the edge of the shelf at its respective 
place. 

In this closet may also be kept ironing board cover, 
wax, sandpaper, ironstand, holder, box of bluing, and 
old cloths for testing flatirons. 

LESSON VI 

Left-over and perishable foods may be kept on a 
covered shelf outside the window or in the ice box. This 
shelf serves the purpose of a refrigerator while the 
weather is cool. It must be covered to keep out dust, 
with a slanting roof to allow rain or snow to run off. 
Holes can be bored in the back and sides to admit air. 
An enamel cloth curtain in front finishes the shelf. 

Window shelf and ice box must be especially cared 
for. A close or not perfectly clean ice box scents the 
food. The least particle of food allowed to spoil in the 
ice box gives a bad odor to fresh food. 



36 HOUSEKEEPING NOTES 

The exposed window shelf needs a thorough scrub- 
bing twice a week and a daily dusting. 

To clean window box : 

Remove the contents of the shelf. Place them on a 
newspaper in some suitable place. Brush and wipe off 
the top of the box. Wash the inside first with hot water 
and sal soda, then scrub as before. The enamel curtain 
should be washed with soap and water. Soda is apt to 
make it crack. 

The cover of the shelf can be made to hook on to the 
window casing ; in that case the cover is unhooked, taken 
to the sink and washed thoroughly, and the outside shelf 
cleaned separately. 

The window box must be perfectly dry before return- 
ing the contents. Water-soaked wood scents food. 

To clean the ice box : 

Be sure that the drain pipe of the ice box is in no way 
connected with other household plumbing, as sewer gas 
will be admitted to the house if it is. 

A pan for water is commonly found under the ice 
lx)x. This must be cleaned twice a week, at the same 
time the ice box is cleaned. 

In cleaning the ice box remove all food and ice, and 
wash inside of the box with hot suds ; rinse with hot soda 
water, and again with clear hot water. Take special care, 
in scrubbing off racks and shelves, that no particles of 
food are left in the grooves. Use a skewer to dig out the 
corners. Draw an old cloth through the drain pipe, as 
some dirt always lodges there. Dry the ice box and air 
it for an hour. 



HOUSEKEEPING COURSE 37 

Care of the bread box may also be considered in 
this lesson. 

Each week the bread box should be emptied and 

washed in a mild solution of soda and hot water, rinsed 

thoroughly, dried by the stove, and aired in the sun if 

possible. If box is not entirely dried, the bread will 

quickly become mouldy. 

Care of perishable food : 

Milk and butter should be kept in tightly covered 
receptacles. Both absorb odors and collect dust when 
uncovered. 

To keep milk over night without ice, scald it and 
cover tightly when cooled. 

Bread and cake keep best in covered tins or earthen 
jars. 

Never place olive oil directly on the ice. Freezing 
injures it. 

LESSON VII 

TiiI':ki<: is still another closet in the kitchen that must 
be cleaned each week exactly as the food closet is cleaned. 
We must also learn how to keep its contents in good con- 
dition. This is the closet holding the cooking utensils, 
pots, pans, etc. 

In most tenements these closets are built over the 
washtubs and sink, and the top shelf is most inconvenient 
to reach. Choose a certain place for each pot and pan, 
placing those used most frequently on the lower shelves. 
Hooks under shelves are convenient for hanging sauce- 
pans and tea and coffee pots. 



38 HOUSEKEEPING NOTES 

In this closet are iron, tin, agate, porcelain, and stove 
ware, sometimes copper and aluminum. Aluminum is 
quite expensive, and copper requires too much care for 
use in ordinary housekeeping. Ironware is excellent for 
holding heat and becomes smooth and improves with use. 
Agate and enamel ware are very good, but crack and 
break if not washed and dried properly. A half-dried 
agate kettle put on a stove to dry is apt to crack. If an 
agate-lined teakettle is allowed to boil dry, the lining will 
crack and break off. Careful soaking to prevent the 
necessity of scraping these utensils helps greatly 
in preserving them. Never use a knife; use paper to 
wipe out the worst dirt. Wipe off any utensil 
blackened by the stove with a piece of paper before 
washing it. 

The care of tinware has been considered in a previous 
lesson. 

Ironware if properly treated seldom becomes rusty. 
Acids and moisture are what cause iron to rust. 

To remove rust : 

Kerosene and ashes will remove rust. First apply the 
kerosene and ashes, then wash the utensil in strong, hot 
soda water and rinse in clean hot water. Dry on the 
stove. If iron is very rusty, cover it thoroughly with 
some sort of grease (mutton fat is good). Sprinkle with 
lime and let it stand over night. Wash next morning in 
hot soda water, rinse in clean hot water. Dry thoroughly. 
Care must be taken with the latter method, as lime is 
hard on the hands. A very rusty sink may be cleaned in 
this manner. 



HOUSEKEEPING COURSE 39 

The inside of a tin teakettle often becomes rusty 
through lack of proper care. Boiling water causes steam 
to collect, and this on cooling causes rust. If a teakettle 
is emptied, dried, and turned upside down each night, no 
rust or deposit will collect. 

Coffee and tea pots must be cleaned daily or they will 
smell. First, free them from grounds, rinse in cold water, 
wash in hot, soapy water, scald and dry. Let the inside 
of the pots air well after washing. 



LESSON VIII 

This lesson is a thorough cleaning of the kitchen. A 
kitchen should be cleaned once a week. The first thing 
to be done is to clean out every closet and drawer, win- 
dow shelf and ice box, and shut them up tight. A 
methodical housekeeper to save time would probably do 
this the day before. In this case closet cleaning has been 
done before the class comes, the children having practiced 
closet cleaning in previous lessons. 

To clean kitchen : 

First, dust and take from the room everything that 
can be moved. Do the stove cleaning next, as this is the 
dirtiest work. Then sweep the floor ; cover a broom with 
a rag and wipe off the ceiling ; next wipe the walls ; and 
last wipe all woodwork with a woolen cloth. Sweep the 
floor a second time. The woodwork and shelves must 
now be thoroughly cleaned. 

The cleaning of painted woodwork is new to the chil- 
dren, and is done as follows : 



40 HOUSEKEEPING NOTES 

To clean woodwork : 

Dust the woodwork with a cloth after the walls are 
dusted. Wash with warm water (not hot) and soap. 
Soda and Sapolio remove paint, and should not be used. 
A brush is also necessary to take dust from grooves, and 
two cloths, one for washing and one for drying. Add a 
few drops of Sulpho-Napthol or other disinfectant to the 
cleaning water. 

While the shelves are drying, wash the windows. This 
will have to be worked in from time to time with other 
lessons, as all the pupils cannot clean windows at one 
time, and every child must do with her own hands every 
piece of work. 

To wash windows : 

Use a pan of hot water, a duster, two cleaning cloths, 
and a dish of Bon Ami. Place them on a newspaper near 
the window. Bon Ami is but one of many things used 
for washing windows. 

Dust the window, and apply a thick suds of Bon Ami. 
Let it dry, and rub off with a dry cloth. Rinse the 
washing cloth in the water and wipe ofif the woodwork 
around the windowpanes. Newspaper is very good for 
polishing windows. 

Besides a weekly cleaning, windows should be washed 
every time they look dirty, as after a rain. 

A little alcohol added to the water in the winter 
prevents its freezing. 

Windows should be dusted every day. 

Second Method. To clean windows, add a few drops 
of kerosene and ammonia to a pan of hot water. Use a 
duster, two cleaning cloths, and newspaper. 



HOUSEKEEPING COURSE 4I 

Dust the windows, wash, dry and polish. 

Last, wash the floor. This is also new work, but 
similar to scrubbing the table. 

For cleaning the floor, have a pail oi hot water, a 
floor brush, floorcloth, and soap. Soda may be used or 
Gold Dust. Sapolio makes a floor look well, but is ex- 
pensive unless the left-over pieces are kept and used for 
this purpose. 

The condition of the floor must decide which cleaning 
agent to use. A very greasy floor needs soda. 

First, sweep the floor, then wash a small space at a 
time and wipe off with a wet cloth; scrub with soap, 
following the grain of the wood; rinse and dry with a 
cloth wrung out in the scrubbing pail. Change the 
scrubbing water very often. 

Return the utensils to the kitchen when the floor is 
dry. 

LESSON IX 

This lesson is to be arranged according to the age 
and intelligence of the pupils. Cook a breakfast or a 
supper, very simple if the children are young. 

Serve the meal nicely in the kitchen. 

The clearing up work should be done by the pupils 
with no help from the teacher, as it is all review. 

If the pupils have been faithful, make them realize 
that they have accomplished one of the chief parts of 
housekeeping in thoroughly knowing kitchen work, and 
now only practice and determination are needed for 
perfection. 



42 HOUSEKEEPING NOTES 

Emphasize the passing from the kitchen to the bed- 
room work, which is to be taken up in the next lesson. 

Housework can be very dull, but when it becomes an 
art, it is interesting. When a child realizes that she is 
gradually mastering an art, she has the desire and ambi- 
tion to go on. 

LESSON X 
Bed Lesson 

The best mattress for a bed is made of hair, but this 
is the most expensive. Cotton mattresses are good and 
less expensive. Excelsior mattresses are often used. An 
excelsior mattress will be found to be more comfortable 
covered with a cotton pad (quite thick) or an old 
blanket. A feather mattress is bad ; it absorbs the mois- 
ture from the body, and it is not good for the back, as one 
should have the back as flat as possible during sleep. 

Turn the mattress every day, and let it air at least an 
hour, so placed that air can reach both sides. 

Too high a pillow is bad for the back. If one is 
accustomed to a high pillow it will be hard to do without 
it all at once, but each night one may lower it a little until 
one low pillow only is used, or better still none at all. 

Each bed must have two sheets. Sheets should be 
two and three-fourths yards long. This not only is long 
enough to tuck in well, but protects mattress and 
blankets. Cheap sheets are seldom long enough. 

Cotton and woolen blankets are better than comfort- 
ers, excepting in winter, when both are needed. The 
blankets wash ; they allow some air to get through, and 



HOUSEKEEPING COURSE 43 

they do not hold the moisture of the body as comforters 
do. Feather beds must not be used as covering. 

Cover the mattress with a pad to keep clean and to 
make the bed comfortable. 

Have a spread for the bed of a kind that will wash 
easily. Dimity is best. 

Every morning throw the bedding over chairs and 
allow it to air for an hour, or while breakfast is being 
prepared and eaten. If bedroom and dining-room are 
one, air the bed after breakfast. 

The bed should be made with square corners, as in 
hospitals. 

As a preventive of bedbugs, once a week wash all 
grooves of the bed with kerosene and hot, soapy water. 

If bugs get into the bed, first wash it with soap and 
water, then with a solution of carbolic acid, and repeat 
until all signs of them are gone. Bedbugs hide chiefly in 
cracks, in castors, and under the tufting of the mattress. 
If they get into the mattress, soak it with naphtha. If 
this becomes necessary, be sure that no fire is near, open 
all the windows, and after pouring on the naphtha, lock 
the door of the room and leave it closed for a day to 
allow the gas to pass off. Do not teach the younger 
children anything about naphtha. 

Clean the washstand thoroughly every morning. In 
almost all tenement homes the kitchen sink is used in 
place of a washstand. This lesson applies to the excep- 
tion. 

To clean the washstand, pour soiled water from the 
bowl into the slop jar, take the water which remams in 
the pitcher and wash out the bowl, wiping thoroughly 
with a cloth kept for this purpose. 



44 HOUSEKEEPING NOTES 

Wash off every part of washstand, and wash the 
soap dish. 

Take the pitcher, rinse out and refill. Now take 
chamber and slop jar, wash in hot water (use ammonia), 
and wipe with cloth that is used for nothing else. It is 
well to have the chamber cloth marked so as to keep it 
separate. Always see that there are fresh towels and 
washcloths. 

To dust room : 

Never use a feather duster. With a dry duster wipe 
the windows, mirrors, brass, china, and books. Then 
dampen the duster and wipe each article, dust the place 
where it stood, and replace it. Wipe off all woodwork 
with a damp duster. 



LESSON XI 

Dining-Room Work 

The morning work in the dining-room consists, first, 
in airing room while breakfast is being prepared, dusting 
before breakfast, and setting the table. 

Use plain but well-laundered doilies with a bare table 
in preference to tablecloth, as these are easily washed 
and ironed, and a spot on one does not mean that all must 
be washed. 

The first thing to place on the table is a centerpiece — 
flowers if possible, or fruit, or one of the dishes of food. 

The plates come next, set at even distances apart. 

Knives and spoons should be placed at the right, the 
sharp edge of the knife towards the plate. 



HOUSEKEEPING COURSE 45 

Forks and napkins at the left. 

Glasses at the top of the knives, three-quarters full of 
water. 

On the table must be pepper, salt, bread, butter, a 
pitcher of water, a small pitcher of milk, and sugar. The 
other things on the table depend upon what is to be 
served for breakfast. 

Place the chairs at the table the last thing. 

After the meal is over, take away the chairs first and 
pile the dishes neatly after taking them to the kitchen. 
Brush the crumbs from the table, put away the doilies 
in the place kept especially for table linen, putting soiled 
ones in the wash. 

Brush up under the table. 

Unless very cold, leave the window open a little from 
the top. 

LESSON XII 

This lesson takes up the necessary morning work of 
the average household without the cooking. Have the 
children understand that every day of their lives this 
work must be done. 

Order of Work 

Immediately after rising take the bedclothes from the 
bedstead and spread them over chairs. As soon as 
dressed, open the windows and turn the mattress so that 
the air may reach both sides. Open the windows from 
the top as well as the bottom, so that bad air can go out 
and fresh air come in. No matter how cold the weather, 
always open the windows at night and in the morning, to 



46 HOUSEKEEPING NOTES 

air the room. Explain about the bad air in the room and 
the necessity of starting with something fresh to breathe 
through the day. 

After breakfast has been eaten and dishes piled (but 
not washed) return to the bedroom. The first thing to 
do, before making the bed, is to pick up and put away 
all clothes, shoes, etc., which have been left about the 
room. Make the bed. Brush up the floor. Dust the 
room thoroughly. 

After dusting the room, as in the last lesson, clean 
the washstand. Then shake out the duster and cleaning 
cloths and put them aside to be washed later. Give the 
room a last look to see that everything is put away, cur- 
tains even, chairs straight, and the room ready for the 
day. 

Now return to the kitchen and wash dishes. Clean 
the sink. After seeing that the kitchen is thoroughly 
cleaned, wash out all dish towels and cleaning cloths. 



COURSE II 

When a pupil has her first course card entirely 
punched, and has satisfactorily passed the examination, 
she is promoted to Course II, and receives the following: 

Card for Course II 







The holder of this card has 


I 


Swept and dusted dining-room. 


2 


Set table. 


3 


Prepared breakfast. 


4 


Served breakfast. 


5 


Cared for linen and linen drawer. 


6 


Cleaned silver. 


7 


Cleaned knives. 


8 


Cleaned brass. 


9 


Cleaned lamps. 


lO 


Cared (daily) for lamps. 


II 


Thoroughly cleaned dining-room. 


12 


Made starch. 


13 


Washed and ironed bed linen or towels. 


14 


Washed and ironed table linen or curtains. 


15 


Covered ironing board. 


16 


Prepared meal for sick. 


17 


Made and served tea. 



47 



48 HOUSEKEEPING NOTES 

LESSON I 

It is understood that no child begins this course who 
has not passed a satisfactory examination in the work of 
the first course. Having learned the daily work of the 
bedroom, dining-room, and the every-day dishwashing 
and cleaning up, this lesson will take up the cooking and 
serving of a breakfast, so that in the following week's 
lesson all the morning work can be fitted together as it 
must be every day. 

In cooking a breakfast, the first thing is to see that 
the fire is started, the teakettle filled and put on to boil. 
Then air and dust the dining-room. This is not the time 
to buy food; it interrupts the regular morning's work. 
See before going to bed at night that the materials for 
breakfast are in the house. There is an almost universal 
tendency to ''run out and buy" before each meal. 

With kettle boiling and dining-room aired and dusted, 
place on the kitchen table all the cooking materials re- 
quired for breakfast. A good breakfast is a cereal with 
milk and sugar, coffee or cocoa, boiled eggs, and bread 
and butter. As soon as these things are set out, start the 
cereal, using water from the teakettle. See that there is 
enough water in the kettle for boiling eggs and making 
coffee. Grind the coffee and put it into the coffeepot. 
After scalding the pot use two tablespoon fuls of coffee 
to a cupful of boiling water. Place on the shelf of stove, 
to be made later. Put the eggs on the shelf, in a small 
saucepan. Cut bread and put it on a pretty dish. Put 
butter on a small saucer, if there is no butter dish. Fill 
the pitcher with milk and leave it in a cold place. 



HOUSEKEEPING COURSE 49 

Leave the cereal still cooking, and, timing it 
of course, go to the dining-room and set the table. 
After the review of the general table setting, see if the 
children, with the written menu before them, can think 
of all the things needed for the table. Place saucers 
for the cereal near the stove where they will get 
warm. 

Pour boiling water on the coffee and let it boil for 
ten minutes. Put aside for five minutes and let it set- 
tle. Or ground coffee may be put into cold water and 
placed on the stove. When it boils take it from the stove, 
and serve after it has settled. 

When the cereal is ready, place it in a heated dish. 
Put the cereal and coffee on the table. Cover the egfsfs 
with boiling water and set at one side of the stove for 
ten minutes. The eggs may be put into cold water, if 
desired; they will be ready to serve as soon as the water 
boils. 

Last of all, fill the glasses. In hot weather keep but- 
ter and milk in a cold place until the rest of the meal is 
ready to serve. 

After breakfast, clear the table as in last lesson. 



LESSON II 

The new thing in this lesson is the fitting together of 
all the morning work, so that it can be done, and done 
well, in an hour and a half; for a busy woman seldom 
has more time than that to give. Try to make the chil- 
dren realize that confusion is due to lack of order, and 
running back and forth with no method. 



50 HOUSEKEEPING NOTES 

Rules for the work preceding and following breakfast: 

First, make a fire, put water into kettle to boil, wash 
and dress. 

Second, air the bed, placing the bedclothes across a 
chair; open windows. 

Third, air the dining-room; even if cold, open the 
window a little. 

Fourth, start cooking the breakfast. 

Fifth, set the table. 

Sixth, finish cooking and serve the breakfast. 

Seventh, clear the table, pile dishes for washing, brush 
up under dining-room table, put water to boil for dish 
washing later, if there is no hot water from the pipes. 

Eighth, make the bed and dust and clean the bedroom. 

Ninth, wash the dishes and put the kitchen in order. 



LESSON III 

So far we have never cleaned a room thoroughly ex- 
cepting the kitchen. All of the rooms should be cleaned 
once a week. Today we are to give the front room this 
thorough cleaning. 

As taught in a previous cleaning lesson, all closets 
and drawers should be cleaned first. 

With this done, dust all movable things, including 
pictures, and place them in another room. Take curtains 
down if possible; if not, pin them up. Cover pieces of 
furniture too heavy to move, after dusting each one. 
Sweep floor with windows closed. Now open windows ; 
brush ceiling and walls with a covered broom. Sweep 
again with a damp cloth on broom. Allow dust to 



HOUSEKEEPING COURSE 5 I 

settle. Then clean the woodwork as taught in a previous 
lesson, also the windows. Uncover the furniture. If 
there is a stained floor, oil it the last thing. 

Do not forget to dust the gas fixtures. Never try to 
clean them with polish. It is not satisfactory, and hard 
rubbing will loosen them. 

Wash the glass of all the pictures before rehanging 
them. If curtains have been taken down, shake them 
well — out of doors if possible. 

All brass and nickel should be cleaned before return- 
ing it to the room, if it is not already polished. Some 
housekeepers have a regular day for polishing their 
brass, silver, and nickel. 

The cleaning of brass, silver, and nickel will be dven 
in the following lesson. 

After a room has been cleaned, see that it looks or- 
derly. A room may be clean and yet not attractive. See 
that the shades are even, the chairs straight^ the blotter 
clean, inkwell clean and filled, plants watered and dead 
leaves taken off. 

In a thorough cleaning lesson, arrange the work so as 
to keep each child as busy as possible. It is not natural 
for a child to gain knowledge by watching others work ; 
she must have her own hands constantly occupied. 

LESSON IV 

Brass, silver, and nickel must be polished when they 
become tarnished. 

Dampness tarnishes brass and nickel. Gas, food, and 
dampness tarnish silver. 



52 HOUSEKEEPING NOTES 

In cleaning brass it is necessary to use some substance 
to remove the dirt, tarnish, and corrosion, and also a dry 
polish, to give it a higher luster. 

To clean brass : 

First collect the necessary implements . 

A newspaper to protect the table. 

An old tray upon which to set the article to be 
cleaned. 

Wet polish. 

Dry i^olish. (Whiting or silver powder is good.) 

A cheesecloth for dusting. 

Three pieces of old cloth. 

A polish cloth. Tissue paper, or newspaper, may be 
substituted for this cloth. 

Never use good cloths of any kind for hard cleaning. 
It wears them full of holes. 

Method. — Dust the brass. Apply wet polish with an 
old piece of cloth, rubbing very hard. This cloth usually 
becomes very dirty and has to be thrown away. 

Use a piece of match stick under cloth to remove dirt 
from cracks and grooves. 

Wipe off the wet polish, which loosens the dirt, with 
a second piece of cloth. With a third, apply the dry 
polish. Rub with polish cloth. 

Brass will stay bright twice as long if treated with a 
final dry polish. 

To clean silver: 

Collect newspaper, old tray, silver polish, saucer, 
alcohol or water, duster, and two pieces of old cloth. 
Method. — Dust the silver. 



HOUSEKEEPING COURSE 53 

Mix some silver polish and alcohol in a saucer. Rub 
this on the silver and lay it aside on a piece of newspaper 
to dry. When thoroughly dry, polish off with another 
cloth. A soft brush is necessary to remove the polish 
from grooves or designs. 

Wash the silver in hot water before returning it to 
the drawer. 

To clean nickel : 

Nickel may be cleaned in the same way as silver. 

Wash all cloths that can be used again. 
Have the children form the habit of washing out 
cloths used in any kind of housework. 

LESSON V 

Before graduation it is well to have one more lesson 
in the thorough cleaning of a room. This time the bed- 
room may be chosen. 

This lesson should be made a final review of all work 
given in previous room-cleaning lessons. 

LESSON VI 

Gas 

We have not yet taken into consideration the lighting 

of our homes. This lesson can be made very interesting 

by studying and talking over the ways of lighting, how 

candles' are made, etc. 

In most apartments gas is used. Remember, regard- 
ing gas, that it is an expense. Turn out the gas when 
not in use; matches are cheap, gas is not. If you smell 



54 HOUSEKEEPING NOTES 

gas when the burner is turned off there is a leak some- 
where which must be attended to at once. Gas is un- 
healthy to breathe, and a leak means waste of money. 
If a smell of gas is noticed in a room, do not strike a 
match until the windows have been opened, lest there be 
an explosion. If gas burns with a noise or sputter, there 
is something wrong with the mixer, and gas is being 
wasted. 

If there are globes over the gas, dust them every time 
the room is swept. Wash them if they look at all dingy. 

In dusting gas fixtures, be careful not to twist or 
wrench them. Never use a polish on ordinary fixtures. 

Lamps 

Lamps may be used as well as the gas. Kerosene is 
less expensive than gas. A low lamplight is better to 
read by and looks prettier. 

The daily cleaning of the lamps must also be thought 
of. 

Daily Cleaning of Lamps 

Two lamp cloths, a basin of water, and a duster are 
needed. 

First, dust the chimney, shade, and body of the lamp. 
Wash the chimney. If sooty, clean with newspaper be- 
fore washing. Next, turn the wick high enough to show 
all the charred part ; cut this off, making it perfectly even, 
then rub with a piece of soft paper. Wipe off the burner, 
also any part of the lamp that seems oily. Dry with 
another cloth. Fill the reservoir within an inch of the 
top, leaving plenty of room for the gas which may be 
generated. 



HOUSEKEEPING COURSE 55 

A bright light comes from clean burners. When 
lighting the lamp, turn the wick down, allowing the 
chimney to become heated slowly. 

In putting the lamp out, blow across the chimney, 
never down into it, as this might send the flame down 
into the kerosene. 

If it is necessary to move a lighted lamp, first turn 
the wick low. The flaring up of the flame smokes the 
chimney. 

Thorough Cleaning of Lamps 

This need not be done oftener than once a month, if 
lamps have daily care. 

For this cleaning take a tray, a newspaper, a duster, 
two cloths, a dish towel, scissors, soft paper, kerosene, 
and a pan of hot soda water. 

Cover the tray with newspaper. Place the lamp upon 
the tray and take it apart. First, wash the chimney 
and shade in hot water and dry with a towel ; polish, 
using soft paper if there is no chamois. 

Boil every part of the burner in the hot soda water. 
Fill the reservoir with kerosene up to an inch from the 
top. Trim, but never wash, the wicks. Put new ones in 
if the old wicks are dirty. Put parts of the burner 
together ; rub all well. See that all is tight, that the 
wick is even and the chimney is clear. 

Put the cloths to soak. Wash and boil them. 

Keep an old pan exclusively for cleaning lamps, for 
the odor of the kerosene is lasting and would ruin pans 
for other use. 

Remember that especial care must be taken whenever 



56 HOUSEKEEPING NOTES 

kerosene is used. A drop on the table or on the hands 
may spoil a whole dinner. 



LESSON VII 

This might almost be called a lesson in plumbing, 
since it considers not only the cleaning of the bathroom, 
but also a study of the pipes, the closet, and the causes 
of sewer gas. 

First, in cleaning, dust and take from the bathroom 
all movable things. These will be a bag or box for tissue 
paper, toilet paper, soap dish, bar for towels and wash 
cloths, etc. Besides these things there must be in every 
bathroom a brush for cleaning the water closet and a 
cloth for cleaning the chamber. 

Now that all movable things have been taken from the 
bathroom, brush the floor with a covered broom, wash 
the water-closet, using the closet brush with hot soda 
water and a good cleaning cloth. Do not use a linty 
cloth in the closet or tub. 

Close the closet, after putting down chloride of lime, 
and with covered broom brush the walls. Wipe the floor 
again and wash all the woodwork around the tub and 
closet ; give the floor a thorough scrubbing after washing 
the tub. 

Wash out bathtub (not with sand soaps of any kind, 
since they scratch, but with soap and water). A tin tub 
may be brightened with Dutch Cleanser or Sapolio, and 
a porcelain tub may have yellow stains removed with 
turpentine. Kerosene is especially good for removing 
stains from porcelain tubs; use it before washing tub 



HOUSEKEEPING COURSE 57 

with soap and water. Clean all nickel connected with the 
bathroom as silver was cleaned. Then wash the window. 

At least once a week pour boiling soda water down 
the water-closet pipe ; flush well afterwards. 

Teach children always to flush the water-closet 
well. This means holding the chain for two or three 
seconds. Explain the shape of the pipe under the closet. 
(It is well to have a curved glass medicine tube to illus- 
trate the trap.) The water seal at the curve of the trap 
must be filled with fresh water. A straight tube would 
allow sewer gas to get back into the house. 



LESSONS VIII AND IX 

The next six are laundry lessons. Where there is 
too much to be taught at one time, the lessons are 
grouped together, to be divided at the discretion of the 
teacher. 

The preparation of the clothes for washing is very 
important. First sort the clothes, putting them into 
separate piles : 

Table linen. Colored clothes. 

Body linen. Flannels. 

Bed linen. Stockings. 

In sorting, look over each piece for pins, tears, and 
stains. Remove all stains possible before washing, since 
many times washing sets stains permanently. Pin 
scratches make sore hands. A tear sewed up before 
washing illustrates the old proverb, '*A stitch in time 
saves nine." 



58 



HOUSEKEEPING NOTES 



Soaking clothes in cold water and a little soap facili- 
tates washing. 

If clothes can be soaked, place the most soiled in the 
lx)ttom, and fine clothes and table linen on top. Do not 
soak flannels or stockings or colored clothes. 



To remove stains : 
Stain Reagent 

Stove Kerosene 

Blacking 

Paint Kerosene or 

turpentine 

Rust Salt and 

lemon juice 

Coffee Boiling water 



Tea 


Boiling water 


Cocoa 


Tepid water 




and soap 


Wine 


Salt and boil- 




ing water 


Grass 


Alcohol or 




kerosene 


Fruit 


Javelle water 


Blood 


Cold or 




tepid water 



Ink 



Milk 



Method 
Soak in kerosene. 

Soak in kerosene or turpen- 
tine. 

Wet stain with lemon juice 
and cover with salt. Place in 
sun. 

Place stain over bowl i.nd 
pour on boiling water. 

Same as for coffee. 

Wash with soap and tepid 
water. 

Cover stain with salt and 
pour on boiling water. 

Wash in alcohol or kerosene. 

Soak a short time in solution 
of Javelle water. 
Soak in cold water ; if on 
unwashable article, cover 
stain with wet starch. Let it 
dry and brush off. Repeat 
until clean. 

Soak out all ink possible with 
water, then soak in milk. 



HOUSEKEEPING COURSE 59 

The following is a good cleaning solution for taking 
out spots. 

Cleaning solution : 

Yz ounce Castile soap 
Yz ounce alcohol 
Yz ounce ether 
lYz ounces ammonia 
I cup lukewarm water 
I pint cold water 
The alcohol, ether, and ammonia will be mixed for 
you by any druggist. 

Dissolve soap in the lukewarm water ; add the cold 
water, alcohol, ether, and ammonia. This makes one 
quart of fluid, 

Javelle water : 

4 pounds washing soda 
I gallon boiling water 
I pound of chloride of lime 
Put the soda into the kettle and add boiling water. 
Boil fifteen minutes. Stir in the lime and keep on stirring 
until as much as possible is dissolved. 
Strain and pour into bottles. 

Use for cleaning or bleaching, one cup to ten quarts 
of water. 

LESSONS X AND XI 

Washing of clothes : 

The whiteness of clothes depends upon rubbing and 
rinsing. Some laundresses say that boiling is unnecessary. 



6o HOUSEKEEPING NOTES 

Have clothes sorted, mended, and soaked, and washing 
materials ready. 

Order of Work: 

1. Wash clothes in hot, soapy water. 

2. Rinse twice in hot water. 

3. Soap and boil (if they are to be boiled). Rinse 
again twice after boiling. 

4. Blue the clothes after wringing. (Bluing water 
should be cold and sky-blue when taken up in the hand.) 

5. Starch all pieces which require it. 

6. Shake out clothes thoroughly and hang them on 
the line. 

Clean the line before hanging out the clothes. 
Clothespins, always kept in the clothespin bag, should be 
clean. 

Hang colored clothes in shady places. Sun helps to 
whiten white clothes. 

Very dirty coarse clothes — for example, men's over- 
alls — may be washed easily by laying them on the wash- 
board and using a brush. 

Do not let flannels lie in the water. 

Wash stockings in fresh water and rinse twice. 

Starch 

To make starch : 

Judgment will soon teach the amount of starch to 
use for making starch thick or thin. One tablespoon ful 
of starch to one quart of boiling water is average thick- 
ness. 

First mix starch with a little cold water until smooth. 
Add a pinch of salt, a little lard, or a few drops of 



HOUSEKEEPING COURSE 6l 

kerosene. Pour on boiling water. Boil (stirring con- 
stantly) about five minutes. Starch not cooked enough 
is apt to stick. Salt keeps it from sticking; grease gives 
it smoothness when the clothes are ironed. 

Be sure the clothes are evenly starched. Bluing may 
be added to starch. 

To make cold starch (moderately stifif) : 
I tablespoon starch 
I pint cold water 
34 teaspoon borax 
Few drops turpentine 

Mix the ingredients and strain. Always stir thor- 
oughly just before using. 

Pieces to be cold-starched should be dry. Dip thor- 
oughly, wringing out very dry, and roll in a piece of 
cloth. Let stand one hour. Iron with a hot iron. 

A thin piece of cloth used over article ironed will 
prevent the starch from sticking to the iron. 



LESSON XII 

To 'wash silk : 

Use the soap solution mentioned before and tepid 
water. Never rub silk; wash it with the hands. Rinse 
in two waters and hang on the line. When nearly dry, 
take the pieces and spread on a sheet or piece of cloth, 
rolling them up tightly. Let them stand at least an hour. 
Press the silk with a cool iron and with a piece of white 
cloth between silk and iron. 

Ammonia used in water will yellow white silk. 



62 HOUSEKEEPING NOTES 

Care of -wash boiler : 

Tin boilers are apt to rust. Many clothes have been 
ruined in this way. Always wipe the boiler thoroughly 
after rinsing it. Turn it upside down and dry near the 
stove. When boiling clothes, place a towel in the bottom 
of the boiler, so that fine clothes do not touch the metal. 

Care of stationary tubs : 

Rinse the tubs and air them well. They must be 
thoroughly dried after using, as damp tubs attract 
cockroaches. The pupils must be taught to care for the 
cracks. 

LESSON XIII 
Ironing 

To obtain good results when ironing, dampen the 
clothes thoroughly, especially starched pieces ; and let 
them stand, tightly rolled, several hours before ironing. 

Spread a clean cloth or paper on the table. Place also 
on the table a bowl of water. Smooth out the clothes ; 
sprinkle one at a time, using the hand or a clean brush. 
Plain articles, napkins, towels, handkerchiefs, etc., may 
be folded together. Pull out the edges of each, lay one 
on top of the other, and in folding turn in the edges. 

The ironing board should be firm and un warped; 
the cover, tight, clean, and smooth. 

The board must first be covered with some thick 
woolen material. An old blanket is good; it shoiild be 
tacked on. Cover this with a white muslin cover, which 
must be pinned on very tightly. 

See that irons are clean before putting on to heat. 



HOUSEKEEPING COURSE 63 

Before beginning to iron, a newspaper and a cloth for 
testing irons, an iron stand, a holder, wax, a bowl of 
water and cloth for redampening clothes, and sandpaper 
(or salt) to remove stickiness from the irons, should be 
placed upon the ironing board at the right hand. 

Iron coarser towels first, as the irons become smoother 
the longer they are heated. 

Do not iron starched pieces until the irons become 
very hot. 

Iron each piece until steam stops rising, when it will 
be perfectly dry. The greater the pressure of the iron, 
the smoother and more glossy the surface of the material 
will be. 

Table linen should be ironed in a single thickness 
until it is entirely dry, then folded and pressed. There 
should be as few folds as possible in a tablecloth. 

The borders of napkins and handkerchiefs should be 
ironed first ; do not pull as you iron, but measure by the 
edge of the table, keeping each article square with the 
edge. 

Each article should be hung on the frame to air as 
soon as it is ironed. Tablecloths, napkins, and handker- 
chiefs are the exception; they should be laid on a flat 
surface. 

Irons should be washed often in hot soda water. 

These are but a few suggestions on laundry work. To 
be a thoroughly good laundress a child must study this 
subject for weeks. In many cases it would be well to 
give an entire course in laundry work. 



64 HOUSEKEEPING NOTES 

LESSON XIV 

This lesson is devoted to the cooking and serving of 
a simple dinner. Each class should decide for itself what 
shall be cooked, the teacher deciding the price. The 
proper amount of food value must be considered. 

The teacher should take note of the order and tidiness 
of the kitchen during the preparation of the meal ; of the 
setting of the table ; and of the scraping and piling of 
dishes after dinner (as well as after each course). Dish- 
washing and other kitchen work must be done perfectly; 
the dining-room also must be left clean and orderly. The 
last thing is to see that the fire is raked down and left for 
a slow, all-night fire. 

This last dinner lesson will show teacher and pupils 
how much of the year's instruction is really well known, 
and whether the class is ready for a final examination. 

SUGGESTIONS FOR EXAMINATIONS 

For children under thirteen years of age a demon- 
stration examination is often preferable to a written or 
oral test. Write on slips of paper the names of a number 
of occupations which have been taught in class. Allow 
each child to draw a slip and to perform the allotted task 
without assistance, the teacher making note of every 
mistake. Beginning with one hundred, each mistake may 
take off five, or a slight error should count but one off. 

Demonstration Test 

Task I. Set out everything necessary for making 
cocoa; arrange kitchen table; see that draught, damper, 



HOUSEKEEPING COURSE 6$ 

and check are right for hot fire. Tell how cocoa is 
made. 

Task 2. Wash kitchen table and clean sink with soda. 

Task J. Wash out bread box; wash out ice box. 

Task 4. Take bed apart as for morning airing. 
Make bed. 

Task 5. Explain how to clean bed for bedbugs. 

Task 6. Show how you take rust from iron. Show 
how you clean tin. 

Task 7. Dust the front room as you would each 
morning. 

Task 8. Show how you clean the stove each morn- 
ing. Fix draught, check, and damper for starting fire. 

Fix draught, check, and damper as you would after 
fire is started. 

Fix draught, check, and damper to keep fire all night. 

Task p. Set table for four; clear dishes and pile as 
for washing. 

Task 10. Tell what is needed for washing dishes 
and how it should be done. 

Task II. Show how kitchen closet should be thor- 
oughly cleaned. 

Task 12. Show how bread box should be washed; 
how kept from smelling musty. 

Task 75. Clean silver. Clean brass. 

Task 14. Cover ironing board and put in proper 
place everything necessary for ironing. 

l^ask 75. Give lamp a thorough cleaning. 

Examination Questions 

I. If you were furnishing a flat, what would you do 
with the floors? 



66 HOUSEKEEPING NOTES 

2. What kind of furniture would you have in the 

kitchen ? 

3. What kind would you have in the parlor? 

4. What kind of beds would you buy? 

5. Why not wooden beds? 

6. What curtains are best? 

7. How would you ask the landlord to decorate the 

walls of your flat? 

8. If you wish to bathe in a room where there are 

other people, how can you arrange it? 

9. What do you do with damper, draught, and check 

before lighting fire? 

10. When fire is well started and you want a hot oven, 

how should draught and damper be? 

11. When stove gets red-hot, how do you cool it ofif? 

12. When you want fire to last over night, what should 

you do? 

13. How can the wrong use of draught and damper 

waste coal? 

14. Why is it better to poke a fire than to shake it? 

15. How often and when do you black the stove? 

16. H oven door is hot or dish in oven is hot, what 

do you use to handle it with? 

17. How often and when do you wash dish towels? 

18. How do you keep a tin dishpan from getting 

rusty ? 

19. What will take the rust from an iron sink? 

20. What is washing soda for? 

21. In cleaning a kitchen thoroughly, do you clean 'the 

main part of kitchen first and then closets, 
or closets first? 



HOUSEKEEPING COURSE 67 

22. What would be the result if you put things back 

in closet before shelves were dry? 

23. Why do we use glass jars for dry groceries? 

24. If the wood of the closet smells, what do you add 

to washing water? 

25. If you have a wooden pail or box to wash out, 

where should you not put it to dry? 

26. What is kerosene good for? 

27. If you find cockroaches, how get rid of them? 

28. Where should you keep left-over food, such as 

milk or butter ? 

29. How keep milk from getting sour? 

30. How often should ice box be cleaned, and how? 

31. How can you keep a garbage can sweet and with- 

out smell? 

32. How do you take rust from iron saucepan? 

33. How would you wash and wipe saucepan that had 

been darkened on the bottom by the stove? 

34. How must coffeepot be cleaned? 

35. How do you wash windows? 

36. What is the best mattress for a bed? 

37. What mattress is cheaper, but still good? 

38. Why is a feather bed unhealthful? 

39. How often should you turn the mattress? 

40. How long should a sheet be to tuck in well ? 

4T. Why do we use a pad between the mattress and 
the sheet? 

42. What do you wash the bed with to prevent bed- 

bugs ? 

43. What do you use if bugs are found in the 

bed? 



68 HOUSEKEEPING NOTES 

44. What is necessary to do to a room in cleaning it 

every morning? 

45. What is the best kind of dusting cloth? 

46. When should a dry duster be used? 

47. When should a damp duster be used? 

48. Is it good to use a feather duster? Why not? 

49. When must windows be opened? 

50. How must windows be opened? 

51. When do you air the dining-room? 

52. When do you dust the dining-room? 

53. When do you brush up under the table? 

54. When do you open the damper, close check, and 

open the draught? 
When do you close damper, open draught, and 

close check? 
When do you close damper, close draught, and 

open check? 
Why do you lay a fire lightly? 
When and how often do you polish the top of a 

stove ? 

55. How would you keep rust from iron and tin 

kitchen utensils? 
How would you remove rust from an iron kettle? 

56. What should the temperature of water be for 

washing dishes? 

57. What is the result if food is returned to closet 

before closet is dry? 

58. In airing a room, why do we open the windows 

top and bottom ? 

59. What care do we give windows every morning? 

60. What makes the covers of a stove warp and 

crack ? 



HOUSEKEEPING COURSE 69 

61. What would you do with a very greasy pot or 

kettle if washing it in hot water is not suffi- 
cient to remove the grease? 

62. Why is it necessary to flush the water-closet 

thoroughly ? 
6^,. What causes sewer gas? 

64. Why is it wrong to clean a bathtub with even a 

fine sand soap? 

65. Why is it bad to use a linty cloth in the cleaning 

of a bathroom? 

66. If weather is cold, how can you prevent water 

freezing while washing windows? 
6y. Give the order of work for weekly cleaning, 
beginning with the drawers. 

68. Give the order of morning work in a bedroom, 

beginning with the removing of the bed- 
clothes. 

69. How do you wash chamber in order to free it 

from all odor? 

70. Why is it well to have few woolen tablecloths, 

few useless fancy ornaments, and no stuffed 
chairs ? 

71. If you haven't money for meat, what food will 

take its place? 

72. For a family of six in three rooms, how much 

coal would you use a month? 

73. Where would you keep wood and paper? 

74. Why is it necessary to clean out wood box often ? 

75. What is the danger if water-closet is not kept 

clean ? 
y6. What are the diseases that might have been 
prevented by air and sun in the house? 



70 HOUSEKEEPING NOTES 

y'j. What will prevent consumption? 

78. What is the danger in dirt and dust? 

79. How does so much dirt and dust get into our 

houses ? 

80. What sours milk? 

81. How much water should we drink each day? 

82. Why drink water ? 

83. What makes garbage can smell bad? 

84. What is kerosene good for? 
What are ashes good for? 
What is soda good for? 
What is ammonia good for? 

After pupils have been graduated from the House- 
work Courses, special classes are formed in cooking and 
serving dinners ; or a Home Nursing Course, to be con- 
ducted by a trained nurse, if possible, is very useful. 

Dinner Class 

A dinner class consists only of children who have 
satisfactorily passed the first and second courses. 

The pupils in the class meet once a week. 

They arrive about five o'clock, make out the menu for 
dinner (being allowed so many cents for each person) 
according to their knowledge of food values. They do 
the marketing as well as the preparation of the meal. 
During the eating of dinner, work should be forgotten, 
but when the social part is over the ''cleaning up" must 
be done well. 

It is better to have the menu for the next week's 
dinner decided upon at the end of the preceding week's 



HOUSEKEEPING COURSE J\ 

lesson. Eight or ten cents is a fair amount to allow for 
each person. At these dinners a guest — the mother of 
one of the girls or the school-teacher — is an inspiration 
to do good work. 

General Schedule of Work for the Nursing Classes 

Lesson i 

The human body and the relation of its parts. 
Ethics of home nursing. 
Choice and care of sick room. 

Lesson 2 
Beds and bedmaking as related to the sick. 

Lesson j 

Appliances for the use of helpless patients. 
General care of a bed patient. 

Lesson 4 
The bed bath. 

Lesson 5 

The use of injections : how prepared and administered. 
External applications : poultices, use of ice, com- 
presses, etc. 

Lesson 6 
Emergencies. 

• Lesson J 

Special diseases: tuberculosis, typhoid fever, pneu- 
monia. 

Lesson 8 

Nursing of convalescents; invalid cooking. 



72 HOUSEKEEPING NOTES 

Notes on lesson given by trained nurse to children 

of fourteen or fifteen, who have some care of 

their little brothers and sisters 

Get everything ready for the bath before undressing 
the baby. 

See that the room is very warm, warmer than a 
grown person would feel necessary. 

If the room cannot be made warm, have hot water 
bag in lap under the blanket to give warmth to the baby. 

In undressing a child have a separate place for the 
wet diapers. 

No matter how small the baby is, teach it to use a 
chamber. Do this always after the baby's nap and just 
before the bath. 

Remember that if a baby cries, there is some reason 
for its crying. 

Never give it a pacifier. This makes the baby's 
mouth sore and is simply a makeshift. 

Very often a baby cries because it is wet. Never let 
a baby stay wet, either in its bed or in its carriage. 

Never speak loudly to a small baby, or scare it in any 
way, as it is very sensitive. 

It frightens a baby to wash its face in cold water, or 
to let cold water run down its back. In washing a baby's 
face, dry it quickly. 

Never give a baby candy. 

In dressing a baby, use the Sloane dress, where every- 
thing hangs from the shoulders. The dress should never 
be more than twenty-seven inches long, even for a small 
baby. 



HOUSEKEEPING COURSE 73 

In bathing a baby, wash the face and head first. Soap 
the body before putting the child into the bath. The best 
way to wash a baby is to bathe it on a table, first putting 
a blanket on the table and a bath towel over the baby. 
Have the water for the bath hotter when you put it in 
than you will need it for the child, as there is always 
delay between getting the bath ready and the time the 
baby actually goes into the tub. When you are ready to 
put the baby in, try the water with your bared elbow; 
if it is not too hot for your elbow, it is not tooi hot for 
the baby. 

THE LAYETTE 

Clothes for the Young Baby 

Purchase a doll the size of a baby and have the class 
make for it the clothes necessary for a baby. 

A baby does not need a lot of expensive, useless 
things, but only enough to keep it warm, fresh, and 
dainty. 

The clothes should be made out of inexpensive 
materials, rather than purchased ready-made, for clothes 
made by hand give better value for the money expended, 
and they will last longer. Of course, goods of better 
quality wear longer, if they can be afforded. Baby's 
clothes should be extremely simple, never overtrimmed. 

Necessities for a baby : 
4 flannel bands 
3 flannel shirts 
2 flannel skirts 
2 white skirts 



74 HOUSEKEEPING NOTES 

2 or 3 dresses 

3 night-slips 

A number of diapers 

(from one to three dozen) 
I cap and coat 

A baby's bands, shirts, dresses, and stockings (when 
he is big enough to wear stockings) should be washed 
every day. No starch, bluing, or soap powders should 
be used, especially in washing the diapers, as they chafe 
and poison the skin of a small infant. 

The flannels have to be washed with care to prevent 
shrinking. All flannels should be washed and rinsed in 
tepid water. (See Laundry Lesson.) Have the water 
the same temperature throughout. The flannels should 
be carefully dried, not near a fire. They should be 
stretched into shape before being left to dry. 
Materials for: 

L Dress — 2y inches wide, 2^ yards ; 36 inches wide, 
2 yards. 

n. Nightgown or night-slip — 27 inches, 2% yards ; 
36 inches, 2)^ yards. 

in. Skirt — Flannel, 2 yards ; cambric or nainsook, 
2 yards. 

IV. Band — % yard flannel for four (4) bands. 

V. Diaper — 18-inch, i yard makes i diaper; 20-inch, 
10 yards make 9 diapers ; 24-inch, 4 yards make 3 diapers. 

VI. Merino shirts. 

1. Band. 

A small baby always wears a flannel or knitted band 
as a safeguard against rupture (or as a support to its 



HOUSEKEEPING COURSE 75 

little body) and for warmth. Bands should be made of 
fine white flannel (three-quarters of a yard will make four 
bands). 

Bands may be cut and the goods left with raw edges 
so that the bands will stretch, or they may be torn straight 
across the goods. Make them six inches wide and eight- 
een inches long. 

II. Shirts. 

The baby should have at least three all-wool or wool- 
and-flannel shirts. 

Merino shirts are best. Do not get the first size, as the 
baby outgrows them too soon. The second size will fit 
for a long time. 

III. Pinning Blanket. 

This is not necessary, and it prevents the baby from 
using his feet freely. 

IV. Flannel Petticoat. 

In dressing baby, the band goes on first, then the 
shirt and diaper (which must be pinned loosely), then 
the flannel petticoat. There are several ways of making 
these petticoats. The Gertrude or Chemise skirts are the 
best, especially in cold weather, as they bring flannel up 
over the baby's chest. Ordinarily petticoats are made 
on muslin bands. This skirt is not open back or front, 
but fastens on the shoulders with buttons and button- 
holes or tape or baby ribbon. This may be finished by 
buttonholed scallops around the neck and arms ; or it 
may be featherstitched, or hemmed. The bottom may 
be finished in the same way, hemmed and featherstitched, 
or buttonholed. 



76 HOUSEKEEPING NOTES 

V. White Petticoat. 

Use soft-finished muslin, cambric, or nainsook. It may- 
be made in princess style and finished at the neck and 
sleeve-edges with narrow bias bands of the material. The 
bottom may be finished with a hem, or lace, or an em- 
broidery ruffle. These skirts may be gathered on muslin 
bands or bodies at the top. They should be made by 
hand, with French seams. 

VI. Slips. 

The baby should have day-slips, and either night-slips 
or nightgowns, made of soft-finished white cambric. 
These are made perfectly plain, and finished with a nar- 
row lace frill at the edges of neck and sleeves and a plain 
hem at the bottom. 

Nightgowns should be made of cambric, wool, flan- 
nel-and-wool, and cotton flannel. 

Day-slips may be finished with featherstitching and 
made of finer materials — cambric, nainsook, batiste, or 
striped or crossbar dimity. 

VII. Dresses. 

The main difference between a dress and a day-slip 
is that the dress is made of finer material and after a more 
elaborate pattern. Little French dresses are the daintiest, 
trimmed with featherstitching or French knots. They 
are made entirely by hand and of soft material, and 
finished with a plain hem at the bottom. Baby dresses 
should not be trimmed with rosettes and ribbons. 

VIII. Diapers. 

Diapers may be made from a number of materials. 
Bird's-eye linen is excellent, so are cotton diaper cloth 



HOUSEKEEPING COURSE 77 

and different kinds of flannelette. Cut each diaper twice 
the length of the width and finish each end with a narrow 
hem. Diapers should be of three different sizes and made 
from eighteen, twenty, and twenty-four inch materials. 
They should be washed with good, pure soap and not 
ironed. Never use washing powders or bluing in laun- 
dering. 



COURSE III 
Cooking Course 



I 

2 

3 

4 

5- 

6. Potatoes 



The holder of this card can make : 
Cocoa. 

Baking Powder Biscuit. 
Cream Sauce. 
Two Cream Soups. 

Two Creamed Vegetables | qJJ^ ulld^ 

Creamed. 
Fried. 
Boiled. 
^ Mashed. 

7. Cereals. 

8. Split Pea Soup. 

9. Meat and Vegetable Stew. 

\T ^ 1,1 o ( with and 

10. Vegetable Soup | ^jthout Meat. 

11. Baked Beans. 

12. Plain Cake. 

13. Muffins. 

14. Bread Pudding. 

15. Rice Pudding. 

16. Fish Chowder. 

17. Clam Chowder 

18. Scotch Broth. 

19. Shepherd Pie. 

( Soup. 

20. Macaroni } with Tomato. 

( Cheese. 
78 



COOKING COURSE 79 





( Soup. 


21. 


Rice \ Omelet. 




( Baked with Cheese. 


22. 


Lima Beans (dried). 


'2'Z' 


j^ . J ( French dressing and 
( Boiled dressing. 


24. 


Cookies. 


25- 


Pie. 


26. 


Stewed Dried Fruits. 


27. 


Toast. 




^ .jj, ^ , ( Stale-bread and 
Gnddle Cakes j g^^^ j^^^,^ 


28. 




C Omelet. 


29. 


Eggs \ Scrambled. 




( Boiled. 


30. 


Canned Fruits. 


31- 


Coffee and Tea. 



RECIPES 

Cocoa for Six 

12 teaspoons sugar 3 cups water 

12 teaspoons cocoa 3 cups milk 

Scald milk. Mix sugar and cocoa together in a little 
cold milk or water. Add to this the boiling water; boil 
2 or 3 minutes and add it to the scalded milk. Beat with 
^ZZ beater just before serving to prevent scum. 

Milk and Cinnamon Tea for Children 

Take milk from fire just before it comes to boiling 
point ; sweeten with sugar and flavor with a pinch of 
cinnamon. 



8o HOUSEKEEPING NOTES 

SOUPS 

Soups have practically no food value excepting when 
cereals or dried vegetables (such as peas, beans, etc.) or 
milk are added. 

The following recipes are for cheap, nourishing 
soups only. The quantity is enough for six persons. 

Rice Soup 

^ cup rice Yi onion 

2 teaspoons salt Piece salt pork 

Pepper Ham bone 

Wash the rice and boil until it is soft. Boil all the 
ingredients together with 8 cups of water. Put through 
strainer; add i cup milk (water can be added instead). 
Serve with parsley and croutons. 

Green Pea Soup 

Wash 2 cups dried green peas ; soak over night in 
water. Drain off water and put to boil in 2 quarts of 
water with salt. Boil at least 2 hours. Take 2 table- 
spoons butter, Yz onion, chopped, 2 tablespoons chopped 
celery, pepper and salt to taste. Fry until onion is brow^n, 
add to the peas, and serve; add more boiling water if 
too thick. 

Split Pea Soup 

i^ cups dried split peas 2}^ quarts cold water 

Yi onion (add more water if too 

2 teaspoons salt thick after straining) 

Yz teaspoon pepper Ham bone or ham ends, or 

small piece of pork 



COOKING COURSE 8l 

Wash peas ; soak over night in cold water. Cook 
with pork and onion slowly for 2 hours or more, or 
until soft; put through a sieve. Add ham chopped 
fine, salt and pepper. A little celery chopped or celery 
salt gives a good flavor. 

Bean Soup 

2 cups beans 3 teaspoons salt 

y^. teaspoon pepper i onion 

4 stalks celery 3 quarts cold water 

Soak beans over night ; put on the stove in cold water ; 
let boil 3 hours. Then put in salt, pepper, celery, and 
onion; boil for at least an hour. Strain, serve hot. 

Tomato Soup 
I can tomatoes . 2 teaspoons sugar 

I pint water i teaspoon salt 

Bits of bay leaves ]/% teaspoon soda 

4 cloves 2 tablespoons butter 

I slice onion 3 tablespoons flour 

Cook the first six ingredients 20 minutes; strain, 
add salt and soda. Bind with the flour and butter, first 
rubbed well together, and after boiling all together for 
a very few minutes, strain into the serving dish. 

Turnip Soup 

2 turnips cut in small % pound bacon 

pieces ^ onion chopped fine 

Add thyme, salt, and pepper to taste ; fry onion and 
bacon together until a light brown; boil turnip for i 
hour; add onion and bacon. Mix bacon fat, strain and 



82 HOUSEKEEPING NOTES 

mash through colander. Return to boiler and add i cup 
of sweet milk thickened with i tablespoon flour. 

Fish Chowder 

2 pounds fresh fish i pint milk 

3 large potatoes 8 hard crackers 

I large onion Pepper, salt, butter 

Cut fish, potatoes, and onions into slices. Put the 
butter and onions into a pan and fry them lightly. Place 
in alternate layers in a large saucepan — first potatoes, 
then fish, then onions. Dust with salt and pepper, and 
continue in this order until all the materials are used. 

Cover the whole with boiling water and let the mix- 
ture simmer for 20 minutes. 

Scald pint of milk. Take it from fire and add i^^ 
tablespoons of butter and 3 (or 6) broken crackers. 

Arrange fish mixture in dish, cover with softened 
crackers, and over the whole pour the hot milk. 

Corn Chowder 

3/2 pound salt pork i can corn 

Yz onion Flour, i tablespoon 

2 cups water Salt 

I quart milk Pepper 

Potatoes, I pound 

Cut the pork into small squares, put in pan to brown ; 
take out squares of pork (saving the fat), and put them 
into stock kettle ; add chopped onion and water ; cook for 
Yz hour. Now add potatoes (cut in small pieces). Add 
salt, pepper, and corn ; cook until potatoes are soft. Cook 
the pork fat with the flour ; add to chowder. At the 



COOKING COURSE g^ 

last add milk, and remove when it comes to the boiling- 
point. 

Mutton Broth with Barley 
Neck or shoulder pieces may be used for broth. 
iy2 pounds mutton 3 tablespoons barley 

2 quarts water Salt, pepper 

Celery 

Cook mutton the day before; remove fat when cold. 
Cook barley in separate water for i hour, adding to 
stock and cooking until soft. Chop mutton fine and 
add to soup; add salt, pepper, and chopped celery. 

Potato Soup 

5 potatoes (good size) Pepper 

2 cups milk or i teaspoon salt 

2 cups water 4 cups milk 

I teaspoon chopped onions i tablespoon flour 

A little chopped parsley i tablespoon drippings 

Pare or wash potatoes; cook until soft. Cook onion 
in the milk. When potatoes are soft, drain off the water ; 
mash ; add the milk and seasoning. Rub through strainer 
flour and drippings together; when thoroughly mixed 
and hot, add to soup. Boil all together 5 minutes. 

DISHES THAT HAVE MUCH FOOD VALUE 

AND CAN BE USED IN THE 

PLACE OF MEAT 

Baked Split Peas and Bacon 

Wash yellow split peas, cover with cold water, bring 
slowly to boiling point, and simmer gently until tender. 



84 HOUSEKEEPING NOTES 

Evaporate cooking water toward last of process. Turn 
peas into baking dish ; lay thin slices of bacon across top 
of peas. Bake in moderate oven till bacon is crisp and a 
delicate brown. 

Carrots and Peas 

Cut up carrots and boil 

Cook peas as for puree 

Serve puree on hot, cooked carrots 

Baked Rice and Tomato with Cheese 

I cup rice 2 tablespoons oil or drip- 

I pint tomatoes pings 

Onion 2 tablespoons grated 

Yz red pepper Roman cheese 

Salt 

Cook rice in boiling water with salt i hour ; drain off 
water and pour over whole tomato mixture, which has 
been cooked separately for i hour or more ; sprinkle 
Roman cheese on top. Bake until brown on top. 

CHEAP WAYS OF COOKING MEATS 

Beef Rolls 

2 pounds round or rump steak ^2 inch thick 

1 pint bread crumbs 

2 tablespoons chopped salt pork 
Salt and pepper 

Yz cup sliced carrots 

1 small onion 

2 cups strained tomatoes 

Cut steak into strips 4 by 2 inches 



COOKING COURSE 85 

Mix together bread crumbs and chopped pork; sea- 
son with salt and pepper. (Moisten with milk if neces- 
sary.) Spread pieces of steak with crumbs; roll and tie. 
Dredge rolls with flour, salt and pepper. Melt 2 tea- 
spoons beef drippings in pan. Add onion and carrots — 
sear rolls. Place in baking pan with browned vegetables ; 
pour hot, strained tomato over it, and add 2 cups boiling 
water. Cook in slow oven ^ hour. 

Meat and Vegetable Pie 

2 pounds round or shoulder of beef, chopped fine 
I pound potatoes, sliced thin 
Yz pound or 2 good-sized carrots, sliced thin 
I onion, chopped fine 

Boil meat for about 2 hours ; add potatoes and car- 
rots ; boil for 3^ hour more, drain off liquor, mix 2 table- 
spoons flour with a little cold water, thicken meat stock 
with this ; pour half this gravy over the meat and vege- 
tables, which have been put in baking dish; cover with a 

crust. 

(Recipe for crust) 

2 cups of flour 4 teaspoons baking powder 

I teaspoon lard i tablespoon butter 

I cup milk 
Mix dry ingredients and sift twice; cut in butter 
and lard with a knife. Add gradually the milk, mixing 
with knife to a soft dough (more milk may be needed) ; 
toss on a floured board and roll lightly to Yz inch in 
thickness ; cover meat and vegetable dish with this crust 
and bake in oven. Use the half of gravy still remaining 
to pour over pie when serving. 



86 HOUSEKEEPING NOTES 

Kidney Stew 
I pound kidney i small onion 

I teaspoon lemon juice i cup cooked tomatoes 

Little suet 
Soak kidney over night in salt water; try out suet; 
brown kidney and onion in tried-out suet; add water (just 
a little), lemon, salt, pepper, and tomatoes. 

BREADS AND MUFFINS 

Corn Bread 

To I can chopped corn add 2 eggs, slightly beaten, 

1 teaspoon salt, ^ teaspoon pepper, i^ tablespoons 
melted butter, and i pint scalded milk ; turn into dish and 
bake in slow oven until firm. 

Spider Corn Cake 

1 cup corn meal (scant) i egg 

3 tablespoons white flour y^ cup sour milk 

2 tablespoons sugar 3^ cup sweet milk 
^ teaspoon salt }i teaspoon soda 
Dissolve soda in sour milk. Mix dry ingredients to- 
gether; pour liquid over them. Butter frying pan with 

2 tablespoons butter. Pour in mixture with ^ cup of 
sweet milk. Bake in quick oven 20 to ;^o minutes. 

Graham Muffins 

I cup Graham flour ^ cup sugar 

I cup white flour i teaspoon salt 

4 teaspoons baking powder i cup milk 
I teaspoon melted butter i egg 



COOKING COURSE ^7 

Bake about 25 minutes. Mix as in other muffin 
recipes. 

Queen of Muffins 

}i cup butter i^ cup milk 

ys cup sugar ji^ cups flour 

^ ^feg" 2^ teaspoons baking powder 

Bake 25 to 30 minutes. 

Plain Muffins 

Sift together: 

1 cup meal, i or 2 cups flour 
y2 teaspoon salt 

Sy teaspoons baking powder 

2 tablespoons sugar 

Add I egg 

1% cups milk 

I tablespoon butter 

Bake about 25 minutes. 

Drop Muffins 

Sift together dry ingredients : 
I cup flour 

i^ teaspoons baking powder 
%. teaspoon salt 

Add I tablespoon melted butter 
^ cup milk 

Bake in hot oven about 20 minutes. 



88 HOUSEKEEPING NOTES 

Pop-overs 

I cup water, i cup milk, 2 cups flour. Beat "like 
mad" with egg beater for 15 minutes. Heat pans very 
hot ; put butter in each. 

Bake 30 minutes in hot oven. 



PUDDINGS AND CUSTARDS 

Chocolate Bread Pudding 
2 cups stale-bread crumbs ^ cup sugar 
4 cups scalded milk j4 teaspoon salt 

2 squares chocolate i teaspoon vanilla 

2 eggs 

Soak bread crumbs in scalded milk ^ hour. Melt 
chocolate over hot water. Add sugar and enough milk 
from crumbs to make mixture thin enough to pour. Add 
this to bread and milk, then add salt and vanilla and 
finally egg, slightly beaten. Turn into buttered baking 
dish and bake in moderate oven until firm. 

Cornstarch Pudding 
2 cups milk 4 teaspoons cocoa 

4 tablespoons cornstarch i teaspoon vanilla 

4 tablespoons sugar 
Scald milk. Mix cornstarch, sugar, and cocoa with 
hot milk to paste. Cook until thick, stirring constantly. 
Cool. 

Prune Pudding 

y2 pound prunes 2 tablespoons butter 

y2 loaf bread i>4 cups sugar 



COOKING COURSE 89 

Soak prunes over night in 2 quarts water. Boil i 
hour with sugar ; take stones out. Put Uquid on and boil 
down. Butter bread, cut up, and mix with prunes. Bake 
about Yz hour. 

Rice Pudding 

4 cups milk >3 cup sugar 

Yz cup rice Yz cup stoned raisins 

Y2 teaspoon salt 
Wash rice; boil in boiling salt water for about 15 
minutes; drain off water; add milk, sugar, raisins; pour 
into buttered pudding dish and bake in slow oven. Boil- 
ing the rice first saves fuel, as, without boiling, it will 
take 3 hours to bake in oven. 

Tapioca Pudding 

Soak a cupful of tapioca in hot water for 6 hours. 
Add sugar to taste and the juice and grated rind of half 
a lemon. Put in a pudding dish and cover the top with 
sliced apples. Sprinkle the top with sugar and bake for 
30 minutes. 

Bread Tarts 

Cut bread into slices Ya i^^^h thick. Cut in rounds 
with biscuit cutter. Moisten with milk (not enough to 
make the bread fall apart). Spread with jam. Place 
together like a sandwich. Place in frying pan with but- 
ter ; fry on both sides ; sprinkle with sugar. Serve hot. 

Chocolate Junket 

I quart milk i Junket tablet 

Y2 cup sugar 2 tablespoons cocoa 

I pinch salt i teaspoon vanilla 



90 HOUSEKEEPING NOTES 

Heat milk until lukewarm; add sugar, vanilla, and 
cocoa; when sugar is dissolved, add tablet dissolved in 
cold water. Turn into small molds and let stand in a 
cool place until firm. 

Vanilla Ice Cream 

4 cups milk ^ cup sugar 

i^ tablespoons vanilla 

Mix and freeze. For freezing use 3 parts of ice and 
I part of salt. ^ 

ITALIAN RECIPES 
Beans and Posta 

>2 pound posta i tablespoon chopped 

2 tablespoons oil or onion 

drippings y^ red pepper 

I cup or Yz pound beans Little salt 

Cook beans about 2 hours after soaking over night; 
add posta and let cook about Yi hour; heat oil in sepa- 
rate saucepan with pepper, onion, and salt. Cook ^ hour 
and mix with posta and beans. 

Macaroni with Tomato 

1 pound macaroni i pint can tomatoes 

2 tablespoons oil or i green pepper 
drippings Salt 

I tablespoon onion 
Cook tomato, drippings, pepper, seasoning, and onion 
together i hour slowly; cook macaroni in boiling water 
for about Yz hour or until soft; drain off water from 



COOKING COURSE 



91 



macaroni, and pour tomato mixture over the whole. 
y4 pound store cheese can be added to the hot macaroni 
just before serving. 

Rice and Pea Soup 

Yz cup rice 

I cup whole dry green peas 

Cook same as posta and beans. 

Lentils and Rice 
Put lentils to soak night before; drain off water, add 
lentils to fresh boiling water, and cook until soft. Cook 
separately 2 tablespoons drippings, ^^ chopped small 
onion, pepper and salt; cook until onion is soft; add 
2 tablespoons chopped celery and a little chopped parsley 
and cook 15 minutes; add this to lentils. Now add rice, 
which has been well washed, and cook for >^ hour. 

Dried Lima Beans 

y2 cup dried Lima beans ^ pound posta 
These are cooked the same as beans and posta. Lima 
beans may be used with rice instead of posta. 

If it is desired to have the lentils, macaroni, peas and 
beans more of a soup consistency, the water is not drained 
off; but the seasoning sauce, which has been cooked sep- 
arately, is added to the macaroni after it has cooked 
for 20 minutes, the whole being allowed to cook for 
10 minutes more. 

Polenta 

I cup corn meal i cup cooked tomato 

2 tablespoons oil seasoning 



92 HOUSEKEEPING NOTES 

Salt, pepper, and garlic, if desired. Cook corn meal 
in boiling water and salt for at least 2 hours ; cook 
tomato, oil seasoning, and a small onion for at least i 
hour. Italians often cook tomatoes for 2 hours or more, 
or until tomatoes are quite thick. Place layer of hot corn 
meal in dish, then layer of tomato mixture, more corn 
meal and tomato covering whole. Sprinkle grated cheese 
on top. 

Rice with Tomato and Cheese 

I cup rice and tomato sauce, as in macaroni ; 2 table- 
spoons grated cheese (Roman cheese is used by Italians). 
Cook rice in boiling water for Yz hour; drain off water, 
pour tomato mixture on the rice, and just before serving 
sprinkle grated cheese on top. 

Rice and Beans 

Rice and beans are cooked in the same way as posta 
and beans. To Vo cup of rice and ^ cup of beans a little 
garlic is usually added by the Italians as seasoning. 

Menestra 

Make tomato sauce with onion, pepper, oil, salt, and 
celery. Cook carrots, cabbage, potatoes, and greens. 
Add tomato sauce to cooked vegetables. 



KOSHER RECIPES 

Noodles and Cheese 

Yz pound noodles ^ pound pot cheese 

Butter size of walnut Salt to taste 



COOKING COURSE 93 

Put water on to boil, with salt. Cook noodles in boil- 
ing water about 3^ hour. Strain off water, add butter 
and cheese to noodles after taking from fire. Stir before 
serving. 

Oatmeal and Potatoes 

I pound potatoes Butter size of walnut 

I onion Salt to taste 

Yx cup oatmeal i cent's worth soup greens 

Put i^ quarts water to boil, with salt. Cook oatmeal 
in boiling salted water Y^ of an hour. Add potatoes 
cut in cubes and boil ^ hour longer. While potatoes 
and oatmeal are boiling, fry the onion in the butter 
with the chopped soup greens. Add this to potato and 
oatmeal mixture. Season to taste. 

Noodles and Milk 

lYz quarts milk ^ pound noodles 

Salt to taste 

Cook noodles in boiling salted water until soft. Do 
not strain off quite all of the water. Add boiling milk 
just before serving. Season to taste. 

Pea Soup 

I cup dried split Yz pound noodles 

peas 2 cents' worth soup greens 

I onion Salt to taste 

Butter size of walnut 

Soak peas over night. In the morning boil peas 
slowly for about i hour. Fry chopped onion, soup 
greens, and butter together in a frying pan. Add to 



94 HOUSEKEEPING NOTES 

cooked peas Yi pound of noodles 20 minutes before serv- 
ing. Add the fried onion and butter. 

Lima Beans and Barley 

I cup dried Lima beans ^ cup barley 

I onion Butter size of walnut 

Soup greens Salt to taste 

Cook beans 2 hours, add barley, and cook i hour 

longer. Add fried butter and onion mixture, as in recipe 

for oatmeal and potatoes. 

White Beans and Rice 

1 cup white beans 34 cup rice 
Butter size of walnut i onion 

I cent's worth soup greens 

Cook beans 2 hours, add rice and cook for 20 min- 
utes longer. Just before serving, add fried butter, 
onion, and chopped soup greens mixture, as in recipe 
for oatmeal and potatoes. 

Beans and Green Peppers 

Yi pound red kidney beans 

2 peppers Yi pound cheese 
Cayenne pepper and salt to taste 

Soak beans over night. In the morning, cook slowly 
for I hour. Chop peppers and cook with beans. Just 
before taking from fire, add cut-up cheese to hot beans 
and peppers. Serve hot on toast. 



INDEX 



Alcohol stain, ii 

Ants, How to exterminate, 34 

Arrangement of model flat, 9 

Baby, Care of the, 72-77 
Baby, Clothes for the, 73-77 
Bathing the baby, 72-77, 
Bathroom, Arrangement of, 13 
Bathroom, How to clean, 56, 57 
Bathtub, Care of, 56-57 
Bedbugs, To exterminate, 43 
Bedding, 42 

Bedroom, Care of, 42-53 
Brass, Polishing of, 52 
Bread box, Care of, 37 
Breads and muffins, 86-88 
Breakfast, How to cook and 
serve, 48, 49 

Carrots and peas, 84 
Cereals, How to cook, 24, 2(i 
Cereals, Time-table for, 25 
Class work in housekeeping cen- 
ters, 14 
Cleaning — a. Kitchen utensils, 34 
h. Rooms, ZZ, 39, 50 

c. Window shelf, 35 

d. Milk bottles, 23 

e. Ice box, 36 
/. Sink, 28 

g. Bread box, 7)7 

h. Table, 26 

i. Closets (kitchen), 37 

y. Woodwork, 40 

k. Knives, 23 

/. Brass, 52 

m. Silver, 52 

n. Lamps, 54 

o. Bathroom, 56 

p. Stove, 18 



Cleaning solution, 59 

Clearing up after cooking, 32 

Closets, How to clean, 2Z> 35-37 

Cloths for cleaning, 34 

Coal box, 12 

Cockroaches, 30 

Cocoa, How to make, 21 

Cocoa, Recipe for, 79 

Coffee, How to make, 49 

Color of walls, 9 

Covering for couch, 12 

Curtains, 1 1 

Custards, 88-90 

Demonstration test, 64-65 

Dining-room, Care of, 44-45 

Dining-room, Cost of furnish- 
ing, 7-9 

Dinner class, 70 

Dinner, Cooking and serving 
of, 64 

Dish towels. Washing of, 27 

Dishwashing, 22 

Dusting, 44, 51 

Examinations, 64-70 

Flatirons, Care of, 62 
Floor, Scrubbing of, 41 
Floors, Staining of, 10 
Furnishing for model flat, 1-14 
Furnishing, Suggestions for, 9 
Furniture, Dining and living 

room, 7-9 
Furniture, Kitchen, 1-7 

Garbage can, Care of, 30 

Gas, 53 

Gas fixtures. How to clean, 51, 

54 



95 



96 



INDEX 



Glass jars, 12 

Housekeeper, Duties of, 24 
Hygiene, Personal, 14 

Ice box, How to clean, 35-36 
Ironing, 62—63 
Ironware, Care of, 38 
Italian dishes, 90-91 

Javelle water, 59 

Kitchen, Cleaning of, 33-41 
Kitchen, Cost of furnishing, 1—7 
Knives, How to clean, 22 
Kosher recipes, 92-94 

Lamps, Cleaning of, 54 
Laundry work, 57-63 
Layette, The, 73-77 
Little mothers' lessons, 72 
Living-room furniture, Cost of, 

7-9 
Living-room, How to clean, 50- 

51 

Meats, Inexpensive cooking of, 

84-86 
Milk and cinnamon tea, 79 
Milk bottles. Cleaning of, 23 
Morning work, 44-46, 48-50 
Muffins, 86-88 

Nickel, Polishing of, 53 
Nursing classes. Schedule for, 71 

Oven, Testing temperature of, 
31 

Painted walls, 9 

Peas and bacon. Baked, 83 

Perishable food, Care of, 35, 37 

Pictures, 13 

Plumbing, Care of, 56-57 



Polishing brass, silver, and 

nickel, 51—52 
Puddings, 88-90 

Recipes, 79-94 

Refrigerator, How to clean, 35- 

36 
Rice and tomatoes. Baked, 84 
Rust, How to remove, 34, 38 

Screen for bedroom, 12 

Scrubbing, 41 

Setting the table, 44 

Sewer gas, 56-57 

Shelves, Arrangement of, 10, 11 

Shelves, How to clean, 33 

Silk, How to wash, 61 

Silver, Polishing, 52-53 

Sink, Cleaning of, 28 

Sorting clothes for the wash, 57 

Soups, 80-83 

Spots, To remove, 58-59 

Stained furniture, 11 

Stains, To remove, 58-59 

Stale bread. Griddle cakes made 

from, 28-30 
Starch, 60-61 

Stationary tubs. Care of, 62 
Stove, Care of, 18-20 
Stove, Price of, i 
Substitutes for meat, 83-84 
Sweeping, 50, 51 

Table in kitchen. How to clean, 

26 
Table setting, 44 
Temperature of oven, 31 
Total' cost of furnishing model 

flat, 9 
Trundle bed, 12 

Utensils for cooking, 38 

Varnish remover, 11 



INDEX 



97 



Vermin, How to exterminate, 30, 
34, 43 

Wall cards, 14 

Wall card for washing dishes, 22 

Walls, How to decorate, 9 

Wash boiler. Care of, (i2 

Washing, 57-62 

Washing, Order of work, 60 

Washing soda, 29 



Washstand, How to clean, 43 
Waterbugs, 30 

Water-closet, Care of, 56-57 
Window shade in kitchen, 10 
Window shelf, 10 
Window shelf, How to clean, 36 
Windows, How to wash, 40 
Woodenware, Care of, 34 
Woodwork, Cleaning of, 40 



NOV 15 tSIl 



One copy del. to Cat. Div. , 

NOV iC' '''"' 



